This simple, elegant egg dish can be served either hot or at room temperature. We like to eat it when it’s still nice and warm.
What to buy:
Look for the smallest shrimp you can find, so that you can fit more of them into the frittata. If you can’t find good-looking small ones, try quartering larger ones.
If you’re not into separating the 16 eggs needed for this recipe (or have no use for the remaining yolks), we’ve found that Eggology’s packaged liquid egg whites are just as good as fresh ones.
Special equipment: Egg dishes really benefit from the use of a nonstick pan. Teflon-coated pans work really well, but if you’re leery of the coating, use a well-seasoned cast iron pan instead.
Game plan: Unlike whole butter, clarified butter can be cooked at a high temperature without burning. Make the clarified butter needed for this recipe the day before, or earlier; it keeps indefinitely in the fridge. To clarify, melt 4 sticks (1 pound) of unsalted butter in a small, deep saucepan over medium-low heat until a layer of white foam forms on the top. Remove the pan from heat and spoon off the foam. Strain the clear liquid into a jar, discarding any solids or foam. Cover the liquid and refrigerate or freeze.
You’ll also need to roast the tomatoes ahead of time.
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Beverage pairing: Domaine de la Pépière Muscadet, France. This light, fluffy, and subtly flavored dish should be paired with a white wine with good acid but not a surfeit of overwhelming flavor or oak. Muscadet is a great choice, as it’s to some extent “neutral” in flavor (meaning that it won’t overwhelm), but it also has a lovely melon and citrus profile and a minerally skeleton that brings great texture to the pairing.