Crabmeat Frittata with Tomatoes & Herbs
Ingredients:
10 small eggs
1 tsp. kosher salt, divided
to taste freshly ground black pepper
2 tsp. minced garlic
3 tbsp. minced shallot
1 tbsp. olive oil
2 small tomatoes, peeled, seeded, diced (1 cup)
1 cup thinly sliced basil
2 tsp. fresh thyme leaves
1 lb. fresh lump or flake crabmeat, picked over to remove cartilage
Directions:
In a bowl, whisk eggs until frothy and season with 1/2 salt and pepper. In a non-stick 10" skillet, cook garlic and shallots in olive oil 1 minute over moderate heat. Add tomatoes, basil and thyme; raise heat, and continue cooking until most water from tomatoes has evaporated. Stir in crabmeat, season with remaining salt and pepper, and cook 1 minute to heat through. Stir eggs into skillet. Over high heat, continue stirring while simultaneously shaking pan, back and forth over burner. Eggs will begin to form small curds. Continue stirring and shaking until eggs are set, but still somewhat soft on top. Loosen frittata from skillet with a rubber spatula and slide it onto a large dinner plate. Cover frittata with another dinner plate and invert. Slide frittata back into skillet and continue cooking other side over high heat to brown, about 2 minutes. Cooked frittata should be golden brown on both sides. Carefully transfer frittata to a large dinner plate, cut into wedges and serve hot or at room temperature. In a bowl, whisk eggs until frothy and season with half of salt and pepper. In a nonstick 10" skillet, cook garlic and shallots in olive oil 1 minute over moderate heat. Add tomatoes, basil and thyme, raise heat, and continue cooking until most water from tomatoes has evaporated. Stir in crabmeat, season with remaining salt and pepper and cook 1 minute to heat through. Stir eggs into skillet. Over high heat, continue stirring while shaking pan back and forth over flame at the same time. Eggs will begin to form small curds. Continue stirring and shaking until eggs are set, but still somewhat soft on top. Loosen frittata from skillet with a rubber spatula and slide it onto a large dinner plate. Cover frittata with another dinner plate and invert plates again. Slide frittata back into skillet and continue cooking over high heat to brown other side, about 2 minutes. Cooked frittata should be golden brown on both sides. Carefully transfer frittata to a large dinner plate, cut into wedges and serve hot or at room temperature. Makes 4-6 servings. (6 if 4 small children included, 4 adults.)
(From Recipe Ross)
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Ingredients:
10 small eggs
1 tsp. kosher salt, divided
to taste freshly ground black pepper
2 tsp. minced garlic
3 tbsp. minced shallot
1 tbsp. olive oil
2 small tomatoes, peeled, seeded, diced (1 cup)
1 cup thinly sliced basil
2 tsp. fresh thyme leaves
1 lb. fresh lump or flake crabmeat, picked over to remove cartilage
Directions:
In a bowl, whisk eggs until frothy and season with 1/2 salt and pepper. In a non-stick 10" skillet, cook garlic and shallots in olive oil 1 minute over moderate heat. Add tomatoes, basil and thyme; raise heat, and continue cooking until most water from tomatoes has evaporated. Stir in crabmeat, season with remaining salt and pepper, and cook 1 minute to heat through. Stir eggs into skillet. Over high heat, continue stirring while simultaneously shaking pan, back and forth over burner. Eggs will begin to form small curds. Continue stirring and shaking until eggs are set, but still somewhat soft on top. Loosen frittata from skillet with a rubber spatula and slide it onto a large dinner plate. Cover frittata with another dinner plate and invert. Slide frittata back into skillet and continue cooking other side over high heat to brown, about 2 minutes. Cooked frittata should be golden brown on both sides. Carefully transfer frittata to a large dinner plate, cut into wedges and serve hot or at room temperature. In a bowl, whisk eggs until frothy and season with half of salt and pepper. In a nonstick 10" skillet, cook garlic and shallots in olive oil 1 minute over moderate heat. Add tomatoes, basil and thyme, raise heat, and continue cooking until most water from tomatoes has evaporated. Stir in crabmeat, season with remaining salt and pepper and cook 1 minute to heat through. Stir eggs into skillet. Over high heat, continue stirring while shaking pan back and forth over flame at the same time. Eggs will begin to form small curds. Continue stirring and shaking until eggs are set, but still somewhat soft on top. Loosen frittata from skillet with a rubber spatula and slide it onto a large dinner plate. Cover frittata with another dinner plate and invert plates again. Slide frittata back into skillet and continue cooking over high heat to brown other side, about 2 minutes. Cooked frittata should be golden brown on both sides. Carefully transfer frittata to a large dinner plate, cut into wedges and serve hot or at room temperature. Makes 4-6 servings. (6 if 4 small children included, 4 adults.)
(From Recipe Ross)
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