Crabmeat Frittata with Tomatoes and Herbs

Recipe by Grace Lynn
READY IN: 35mins




  • 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.