Firttatas are an egg based dish, kind of a mix between omelet and quiche. You can make this frittata with a variety of ingredients. Try something different and post below! We love creativity!Some optional ingredients to add or substitute for:GarlicChickenLeeksHamSteakBacon-possibilities are endless! Crab and Asparagus Frittata |
Prep Time: 15 minutes Cook Time: 20 to 25 minutes Makes: 4 to 8 servings |
What You Need
1 | cup small fresh asparagus pieces |
1 | cup sliced mushrooms |
1/2 | cup sliced green onions |
1/2 | cup thin red bell pepper strips |
1/2 | cup flaked crab meat (2 oz.) |
8 | EGGS |
1/4 | cup water |
1 | tsp. dried Italian seasoning |
1/2 | cup shredded part-skim mozzarella cheese (2 oz.) - optional if using dairy in your diet (see crossfit football) |
1 | Tbsp. grated Parmesan cheese- optional if using dairy in your diet (see crossfit football) |
Here’s How
- HEAT oven to 375°F. COAT 10-inch nonstick skillet with ovenproof handle with cooking spray; heat over medium-high heat until hot. ADD asparagus, mushrooms, onions and bell pepper; sauté until crisp-tender, about 5 minutes. REMOVE from heat. ADD crab; mix well.
- BEAT eggs, water and Italian seasoning in medium bowl until blended. STIR IN mozzarella cheese; pour over crab mixture in skillet. COOK over medium heat until eggs are set at edges, 5 to 8 minutes. SPRINKLE with Parmesan cheese.
- BAKE in 375°F oven until top is lightly browned, eggs are completely set and no visible liquid egg remains, 8 to 10 minutes. CUT into wedges.
Enjoy
- This frittata is special enough for brunch guests and hearty enough for a light family supper.
- To serve, slide uncut frittata topside-up onto platter, or invert it onto platter to show its nicely-browned bottom.
- Frittatas taste good cold and travel well - perfect for picnic fare or a take-along lunch.
Insider Info
- To make handle ovenproof, wrap it completely in aluminum foil.
- Chopped cooked shrimp can be substituted for the crab.
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