Crab Frittata


Crab Frittata


The next time you have a lazy weekend morning, pull out this recipe for a delicious, eggy brunch dish that you can whip up in just a few minutes. I love to serve this with a bottle of chilled sparkling wine and a bowl of fresh fruit.


- 6 large eggs
- 1/4 cup milk
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup grated white cheddar cheese
- 6 ounces fresh crabmeat
- 1/4 cup chopped Roma tomatoes
- 1/4 cup thin asparagus tips (about 2 inches long)
- 2 tablespoons freshly chopped basil

How to Serve:

Lightly oil a medium (6 or 7-inch) oven-safe skillet, and place it on the stove over medium-high heat until the surface of the skillet becomes hot.

In a bowl, whisk together the eggs with the milk, salt, and pepper. Pour into the hot skillet and turn heat down to medium. After one minute, sprinkle the grated cheese, crabmeat, tomatoes and asparagus over the top. Cook for another couple of minutes, until the edges just begin to set.

Remove the skillet from the stove and place it in the oven beneath a pre-heated broiler for 4 to 5 minutes, or until the cheese is melted and bubbly, and the edges of the eggs are firm. The eggs will keep cooking after you have removed the skillet from the oven, so the middle should be just slightly underdone.

Remove from the oven and gently slide from the skillet on to a large plate. Garnish with basil. Serve immediately.

Serves 2 to 4.

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