Shrimp Frittata

UNLIKE A FRENCH OMELET , an Italian frittata is cooked at a low heat and left flat. The frittata first entered the American consciousness in 1952 when Ruth Casa-Emellos, writing for the New York Times, tried to re-create the dishes served on the fashionable Italian cruise line, the Saturnia. Shrimp Frittata makes a spectacular brunch dish, a nice addition to a casual buffet, or a quick summer supper, served with a glass of good Italian wine, such as a hearty Montepulciano. MAKES 2 SERVINGS

                                                                           INGREDIENTS:

6 large eggs
3⁄4 pound small shrimp (more than 55 per pound), peeled and
3 tablespoons milk (whole or 2%, deveined
but not 1% or fat-free)
1⁄2 teaspoon salt
2 tablespoons olive oil
Freshly ground black pepper to 2 scallions, thinly sliced taste





PROCEDURE:

In a medium bowl, beat the eggs and milk with a small whisk or a fork until lightly frothy.

Heat the oil in a 10- to 12-inch skillet (preferably nonstick) over medium heat. Add the scallions and cook, stirring constantly, just until they are soft, about 1 minute. Do not let them brown.

Add the shrimp and salt; cook, stirring often, until the shrimp are pink and firm, about 2 minutes.

Reduce the heat to low. Pour the eggs into the skillet and shake the pan lightly to distribute the shrimp and scallions evenly in the egg mixture. Cover the skillet and cook undisturbed until the eggs are set, about 8 minutes.

Carefully run a long thin flexible spatula around the sides and under the frittata to release it from the pan, and slide it onto a serving platter. Cut the frittata in half or into wedges. Serve hot or at room temperature

EXTRA-RICH SHRIMP FRITTATA Substitute heavy cream or half-and-half for the milk.

FIERY SHRIMP FRITTATA Whisk 4 dashes Tabasco sauce, or more to taste, with the eggs and milk.

HERBED SHRIMP FRITTATA Add 1 tablespoon minced thyme, 1 tablespoon minced parsley, and 2 teaspoons minced oregano with the shrimp.

INDIAN SHRIMP FRITTATA Add 1 tablespoon minced ginger and 2 teaspoons curry powder with the shrimp.

MUSHROOM SHRIMP FRITTATA Add 1 cup thinly sliced button or cremini mushrooms with the shrimp.

NEW ENGLAND SHRIMP FRITTATA Add 1 cup cubed boiled potatoes and 1⁄2 pound cooked lobster, chopped, with the shrimp.

PROVENÇAL SHRIMP FRITTATA Add 1⁄2 cup diced tomatoes, 1⁄4 cup chopped pitted black olives, and 1 tablespoon chopped rosemary with the shrimp.

ROCK SHRIMP FRITTATA Use 3⁄4 pound peeled and cleaned rock shrimp instead of the raw shrimp.

SPANISH SHRIMP FRITTATA Add 1⁄4 teaspoon saffron threads, crumbled, to the eggs and milk. Add 1 cup frozen peas, thawed, with the shrimp.