Shrimp, Spinach and Parmesan Frittata – a guest post for MasalaHerb

Hi everyone – today I have the honour of writing a guest post for Helene over at Masala Herb. I’ve been reading Helene’s blog for some time now and  frequently marvel at the fantastic creations that come out of her kitchen. From things you will have heard of, to things you most probably won’t have heard of, Helene has so much selection and takes great delight in working her way through a great many old-school dishes which people don’t really make anymore. Her passion in giving life to these old delights is quite infectious and her posts make for very interesting reading.

I’d already learned a great, great deal about a whole selection of berries I had no idea even existed in just a few of her posts!

For my guest post at MasalaHerb I decided to go for one of my favourites – a frittata. So easy to put together. Lightning fast and easily customisable to any taste. I’ve had it before with asparagus, beef, even chorizo. I opted today for shrimps and spinach, with a lovely topping of fresh parmesan. So simple, but so good.

Shrimp, Spinach and Parmesan Frittata

I hope you check out my post there today, and if you’re not familiar with it, do check out the rest of Helene’s site too! I’ll be back in two days with a new post. Have a great day everyone!

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  1. Clare says

    In a steak house reading your blog! They just served me my order on a brown Ikea plate … Very retro, felt like having a school dinner! Hope you’re having a good week. Lived the link to Masalaherb- another great blog.

    • says

      Steak… mmmm! I’d love a steak right now. Next time you come here we’ll have to go to Courtepaille and have a steak cooked over the open fire!

  2. says

    That’s a refreshing looking frittata.
    Helene is amazing! I’ve learnt a lot from her esp about some new berries that I’ve never ever seen nor heard of. I’m going over to feast my eyes!

    • says

      Hi Jean – Spinach is awesome isn’t it? Raw, cooked, fried, any way it’s fab. I’d like to see another leaf be as good and delicious in cooked form as it was in raw. Boiled lettuce? Yuck!

  3. says

    How lovely that you were asked to guest post, Charles, quite an honour. I’m going to jump over there right now to check it out. Love the spinach and shrimp combo.

    • says

      Thanks Eva – I replied to your comment about the shrimps over on Helene’s blog. Just to say that you’re right… raw would have been a much more appropriate type. They’re not so common raw here, and the ones that are raw are usually huge tiger prawns, and expensive too, so I don’t often use that kind really.

    • says

      Hi Karen – I think I’ve had them before… well, before this I mean, but now I think about it, it’s true – they’re not the most commonly of used ingredients!

    • says

      Do it man, let me know how it turns out. I made another one once (search my site for “frittata”) and put in asparagus, feta cheese and chorizo I think… that one was awesome too!

  4. says

    Charles, I love your frittata. I love frittata in general because it’s a put-what-you-want dish, but I have never had the idea to combine shrimp and spinach. It also looks like a layered frittata. Very original. I also bake frittata instead of frying it (I have learnt recently that many Italian do this too).
    By the way, I have been thinking about you today and bought two cans of chick peas. You use them so often and I always regret while reading your posts that I don’t have them in stock. Have a lovely weekend!

    • says

      Hi Sissi – I’ve only ever baked frittatas… frying them seems so fiddly and I always break my fried egg dishes… you should see my omelettes – LOL!

      I hope you enjoy the chickpeas. I recently had half a can left in the fridge and just poured on some olive oil, black pepper and salt… ate them straight like that. Bliss!

    • says

      Thanks Kelly – I love frittatas because you can just chuck in whatever you have on hand, but I’m a sucker for spinach so that usually finds its way into these when I do them! 😀

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