Best Crab And Artichoke Frittata Recipes

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ALWAYS A HIT ARTICHOKE FRITTATA



Always a Hit Artichoke Frittata image

Yet another recipe I got from my mom. I'm not sure where she got it from but I love it! I recently took it to a baby shower and everyone was asking for the recipe.

Provided by run for your life

Categories     Breakfast

Time 58m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 13

1 (14 ounce) can artichoke hearts, quartered, drained (or 1 pkg of frozen artichoke hearts)
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
1/4 teaspoon oregano
1 garlic clove
3/4 cup parmesan cheese
6 large eggs
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
1 cup monterey jack cheese

Steps:

  • Cook butter, oil and onion until soft in skillet.
  • Mix in oregano, garlic and artichokes. Sauté 5-10 minute.
  • Grease (or use non stick spray) a 1 1/2-2 quart round baking pan (or 8x8 baking dish). Coat sides and bottom with 1/4 cup parmesan cheese.
  • Spoon artichoke mixture over the bottom.
  • Beat eggs, milk, salt, pepper and nutmeg. Mix in jack cheese and 1/4 cup parmesan cheese.
  • Pour egg mixture over artichokes.
  • Bake at 350 for 30 minutes.
  • Sprinkle remaining 1/4 cup parmesan cheese on top. Bake 5-8 more minutes.
  • *You can double the recipe and use 9x13 baking dish.

Nutrition Facts : Calories 433.6, Fat 28.8, SaturatedFat 14.1, Cholesterol 332.6, Sodium 791.1, Carbohydrate 17.7, Fiber 9.1, Sugar 2.8, Protein 27.8

LOW COUNTRY SHRIMP FRITTATA



Low Country Shrimp Frittata image

Seafood seasoning is the secret ingredient in this frittata made with green peppers, celery, onion and shrimp.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup green peppers, chopped
1/4 cup milk
10 large eggs
Kosher salt and freshly ground black pepper
1 cup chopped cooked shrimp
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon seafood seasoning, such as Old Bay

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat 1 tablespoon oil in a medium ovenproof nonstick skillet over medium-high heat. Add the celery, onion and green peppers and cook, stirring, until tender, about 5 minutes. Remove from the heat and transfer the vegetables to a plate and set aside. Wipe out the skillet.
  • Whisk the milk, eggs, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the cooked vegetables, shrimp, parsley and seafood seasoning and stir to combine.
  • Heat 1 tablespoon oil in the skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges.

ARTICHOKE FRITTATA



Artichoke Frittata image

This rich, delicious, and easy-to-make appetizer can be served warm or cool. I sometimes use grated low-fat cheese and find that it is just as tasty and less greasy. Dried parsley works, too.

Provided by Jo Bice

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h

Yield 12

Number Of Ingredients 9

1 (12 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
1 bunch green onions, chopped
9 eggs, beaten
1 pound sharp Cheddar cheese, grated
14 saltine crackers, crumbled
½ cup chopped fresh parsley
2 cloves garlic, minced
1 dash hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
  • Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
  • Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 8.7 g, Cholesterol 143.6 mg, Fat 19.2 g, Fiber 1.8 g, Protein 15.4 g, SaturatedFat 9.4 g, Sodium 458.5 mg, Sugar 1.3 g

CRAB AND ARTICHOKE TARTS



Crab and Artichoke Tarts image

This is a quickly prepared, savory appetizer or hors d'oeuvre.

Provided by Zannie

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 8

Number Of Ingredients 10

10 ounces lump crabmeat
6 ounces canned artichoke hearts, drained and chopped
1 red bell pepper, finely chopped
¼ cup cream cheese, softened
¼ cup grated Parmesan cheese
3 green onions, finely chopped
3 tablespoons all-purpose flour
1 pinch garlic powder, or to taste
ground black pepper to taste
8 (4 inch) frozen tart shells, thawed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
  • Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
  • Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 36.6 g, Cholesterol 41.7 mg, Fat 16.3 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 4.8 g, Sodium 449.7 mg, Sugar 7.9 g

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