Crab Meat Frittata

Crab Meat Frittata

Ingredients:

  • 1 lb (0.5 kg) cook crab meat;
  • 1 lb (0.5 kg) mushrooms, cleaned and sliced;
  • 1 lb (0.5 kg) fresh asparagus, cleaned and sliced 2" (5 cm) long at a 30˚ angle;
  • 1 lb (0.5 kg) fresh tomato, cleaned and sliced;
  • 1 lb (0.5 kg) fresh zucchini, cleaned and sliced;
  • 7 large eggs, scrumbled;
  • 1 tablespoon safflower oil (for high heat);
  • 1/2 lb (0.25 kg) coarsely grated any mild soft cheese;
  • 1/4 cup finely grated Parmigiano-Reggiano cheese;
  • 1 tablespoon mustard;
  • 2 tablespoons sour cream;
  • Sea salt and pepper.

Recipe:

Serving for 6

  1. Mix crab meat with mustard and sour cream;
  2. Cover and refrigerate;
  3. Add 1/2 tablespoon of safflower oil in a sauté pan over medium high heat;
  4. Add sea salt;
  5. Sauté king mushrooms and asparagus separately;
  6. Take them out and set aside;
  7. Add the rest of safflower oil in the sauté pan;
  8. Place zucchini slices on the bottom;
  9. Layer the sauté mushrooms, asparagus and the tomato;
  10. Top with crab meat mix;
  11. Add the scrumble eggs and let it fill up the gaps;
  12. Layer cheese on top;
  13. Preheat the oven to 375˚F (180˚C), put the whole sauté pan in for 25 minutes or until the knife inserted in the center of the pie comes out clean;
  14. Sprinkle grated Parmigiano-Reggiano cheese and place the pan in the broiler for 2 minutes, keep an eye on it to avoid burning;
  15. Cut into wrenches and serve hot.

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