Best Crabmeat Frittata With Tomatoes And Herbs Recipes

CRABMEAT FRITTATA WITH TOMATOES AND HERBS

Steps:

• In a bowl, whisk the eggs until frothy and season with half the salt and pepper.
• In a nonstick 10-inch skillet, cook the garlic and shallots in the olive oil for 1 minute over moderate heat.
• Add the tomatoes, basil, and thyme, raise the heat, and continue cooking until most of the water from the tomatoes has evaporated.
• Stir in the crabmeat, season with the remaining salt and pepper, and cook 1 minute to heat through.
• Stir the eggs into the skillet.
• Over high heat, continue stirring with a wooden spoon while simultaneously shaking the pan back and forth over the flame.
• The eggs will begin to form small curds.
• Continue stirring and shaking until the eggs are set but still somewhat soft on top.
• Loosen the frittata from the skillet with a rubber spatula and slide it onto a large dinner plate.
• Cover the frittata with another dinner plate and invert the plates.
• Slide the frittata back into the skillet and continue cooking over high heat to brown the other side, about 2 minutes.
• The cooked frittata should be golden brown on both sides.
• Carefully transfer the frittata to a large dinner plate, cut into wedges, and serve hot or at room temperature.

CRAB FRITTATA

Steps:

• Mix the eggs, cream, lemon rind, tabasco, salt and pepper together. Set aside.
• Microwave onion and potato about 3 minutes (to speed up cooking).
• Heat oil in frying pan over medium heat and brown potato and onion and cook them through.
• Add the capsicum and cook a few minutes more.
• Pour over the egg mix and scatter the crab across the top.
• Cook gently for about 5 minutes or until almost set through, then place under a griller (broiler) to brown the top. Serve at once.