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!
This is a delicious light and fluffy frittata! I had some leftover shrimp so chopped that up and used it instead of the crab, and used some leftover oven-roasted potatoes so I didn't have to microwave them first. Easy, filling, delicious - thanks for sharing the recipe!
Well this made a great and filling lunch (I did have a small garden salad on the side but didn't get to it as I was too involved eating this yummy frittata). It is only now as I review that I realize I forgot to add the cheese which I think would have made it even better. We did have an :oops: moment in that just as I served onto the plate and about to take a pic the DH came in and he had skinned his hand so had to divert and do a quick dressing so my apologies for the poor pics but still thoroughly enjoyed and with a little luck there may be some crab left over from Christmas Day so it just may be Boxing Day breakfast/brunch. Thank you JustJanS, made for Make My Recipe - Christmas Edition.
Mmmmm, really good! Apart from a generally nice mix of ingredients it was the first time I've used cream with a frittata. I used creme fraiche and it helped lighten up the eggs and let the flavour of everything else shine through. I normally use grated potato and onion in a frittata so it cooks quickly but the idea of microwaving and browning before-hand allows them to be left in larger pieces giving a more satisfying result.