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ST PAUL--Pazzaluna Urban Italian Restaurant will be celebrating moms on Sunday, May 11 with an all-you-can-eat Brunch from 10 am to 3 pm, as well as the complete dinner menu being offered from 4-9 pm.

Pazzaluna Executive Chef Seth Teiken demonstrated how to make a Shrimp and Prosciutto Frittata. The recipe is below.

Shrimp & Prosciutto Frittata

2ea Eggs Whole -

2oz shrimp - cooked

.25oz – prosciutto julienned

.25oz green onion

1oz. Bell peppers

1oz. mushroom sliced

1oz. tomato

.25oz Shredded Mozzarella

1oz. butter

Kosher Salt - to taste

Cracked Black Pepper to taste

1. Beat the eggs in metal mixing bowl using fork then season with S&P and reserve

2. Using a small nonstick pan over moderate heat melt your butter begin to sauté begin to cook the mushrooms, bell peppers and prosciutto until tender.

3. Add the eggs, shrimp, tomato, green onion and mozzarella and season with S&P. Then using a rubber spatula stir the eggs gently being careful not to scramble just incorporate the ingredients then work the pan to get the liquid eggs to cook on the outside of the pan then flip it over and allow to finish.

4. Serve on a warm plate of your choice

For reservations or more information, please visit www.pazzaluna.com or call 651.223.7000. Pazzaluna is located at 360 St. Peter Street in downtown St. Paul.

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