Instructions

1. Lightly beat the eggs in a bowl. Add 5 pinches of salt and the chopped dill.
2. Roughly chop the crayfish tails, add these to the eggs.
3. Roughly mash the feta with a fork, then crumble it into the egg mixture. Mix well.
4. Heat about a Tbsp of vegetable oil in a frying pan. When hot, pour in the egg mixture. Let it spread out evenly, using a wooden flat spoon.
5. Turn down the heat, cover the pan and cook for about 15 minutes until the egg has set ion the top. If you want a golden top, put the pan under the grill in the oven for a couple of minutes.
6. Let the frittata cool in the pan, then slide it onto a plate. Cut it into small squares and sprinkle with ground pepper, paprika or cayenne pepper.
7. Serve at room temperature or chilled.