Prep 10 mins
Cook 15 mins
Yet another way to make use of those big blue crabs we are catching. 1 crab gave us 1 cup of beautiful meat for this.I can't do what I suggest in the last step as I don't have a griller (broiler) so I finished it with the lid on for a couple of minutes to set the top. That worked fine and would be good for camping. Just cook the onion and potato slower and longer if you can't access a microwave.
- 5 eggs
- 1⁄3 cup cream
- 1⁄2 teaspoon grated lemon rind
- 5 drops Tabasco sauce (or to taste)
- salt and pepper, to taste
- 3 tablespoons grated sharp cheddar cheese
- 1 large potato, cut into tiny dice
- 1 small onion, diced
- 1 tablespoon oil
- 1⁄4 cup diced red capsicum (bell pepper)
- 1 cup crabmeat, fresh frozen, canned
- 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.
DH and I made this frittata for brunch today. We enjoyed it and thought it to be a nice alternative to the traditional frittata that we are used to making (mostly herb and mushroom). We both thought it needed a little extra flavor, so we served with DH's homemade habanero sauce on top, which did the trick nicely. The recipe doesn't specify, so DH put the cheese on top of the frittata just before baking in the oven. All in all, this was a nice dish and could easily serve 3 people. Thanks!
Many times these type of recipes get too bulky and they require overcooking and the eggs turn brown on the bottom, are not taste and are tough. I cut the recipe down to two very small yukon gold potatoes, half an onion both small diced. I did not change the bell pepper amount and everything else stayed the same. I followed the recipe and when I added the egg and crab (use a little extra), don't forget the cheese and I recommend a bit more of it, I cooked it on med low and covered it. Keep it low and you won't get the awful brown bottom. Jiggle the pan and when it seems to be getting set put it under the broiler and don't take your eyes off it. When it just starts to brown your done. Remove and let cool. Everyone will love it and so will you! Bon Appetite!
Great recipe but if increasing the quantity this cooking method doesn't work well. I did 10 eggs for 4-6 servings and followed the recipe, and the quantity was such that the frittata had to be finished in the oven, and the bottom was burned. I would bake in a 350 oven for the entire cook and use the broiler to brown the top if needed. We cut the bottom bit off and everyone loved it!