Crabmeat Frittata with Tomatoes and Herbs

"Here's a delightful open-faced omelet -- perfect for brunch -- that uses fresh crabmeat as its star ingredient!"
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by PaulaG photo by PaulaG
Ready In:




  • 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.

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  1. PaulaG
    This is wonderful. I divided the recipe to make 2 healthy servings. I used egg substitute for the eggs and since my fresh basil is about gone, I used fresh sage and added some dried basil and thyme. For the crabmeat, I used a 6 oz can, drained. Thanks for sharing.


I'm a self-taught home cook who reads cookbooks like a novel. Then I try out all different nationalities of recipes, especially the more complicated ones...I love a challenge! I entertain often and enjoy cooking for others more than for myself. If my friends and family are happy eating my cooking, then I'm ecstatic!
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