CRAB AND ARTICHOKE FRITTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the broiler to high and place a rack in the center of the oven.
- Whisk together the eggs, mascarpone, basil, tarragon, chile paste, lemon zest and 1/2 teaspoon salt in a medium bowl. Set aside.
- Heat a medium (10-inch) nonstick ovenproof saute pan over medium heat. Add the oil and heat another minute. Add the artichoke hearts and cook, stirring often, until warmed through, about 2 minutes. Add the spinach and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes longer. Add the crab and stir to combine. Add the egg mixture and allow to sit for 1 minute. Using a rubber spatula, stir the cooked egg mixture up from the bottom and sides, allowing the raw mixture to begin to cook. Continue to do this until the mixture is beginning to look like a soft scramble, about 4 minutes. Spread the mixture evenly on top and place under the broiler until the mixture is completely set and the top is golden brown, 3 to 4 minutes. Allow to cool for 5 minutes before slicing and serving warm.
FRITTATA
The Pioneer Woman fits an entire breakfast spread -- potatoes, onions, roasted vegetables and eggs -- into one pan with her endlessly customizable, easy Frittata recipe.
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
- Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
- In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
- Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
- Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.
LOW COUNTRY SHRIMP FRITTATA
Seafood seasoning is the secret ingredient in this frittata made with green peppers, celery, onion and shrimp.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat 1 tablespoon oil in a medium ovenproof nonstick skillet over medium-high heat. Add the celery, onion and green peppers and cook, stirring, until tender, about 5 minutes. Remove from the heat and transfer the vegetables to a plate and set aside. Wipe out the skillet.
- Whisk the milk, eggs, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the cooked vegetables, shrimp, parsley and seafood seasoning and stir to combine.
- Heat 1 tablespoon oil in the skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges.
COASTAL CAROLINA MUFFIN-TIN FRITTATAS
Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. -Shannon Kohn, Summerville, South Carolina
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, combine mayonnaise, lemon juice, sugar and seafood seasoning. Refrigerate until serving., Meanwhile, in a large bowl, combine potatoes, sausage, crab and red peppers. Divide among 12 greased muffin cups. In another large bowl, whisk the eggs, cream, hot sauce and salt. Pour over potato mixture. Top with bacon., Bake until a knife inserted in center comes out clean, 30-35 minutes. Serve with sauce and green onions.
Nutrition Facts : Calories 223 calories, Fat 18g fat (6g saturated fat), Cholesterol 135mg cholesterol, Sodium 604mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.
POTATO FRITTATA
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Pat dry the potatoes and onions.
- In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate.
- In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper. Add the vegetable mixture and gently stir to combine.
- Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate.
- Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.
- Transfer to a plate and cut into wedges. Sprinkle with parsley.
CRAB FRITTATA
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.
Provided by JustJanS
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
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.
CRABMEAT FRITTATA WITH TOMATOES AND HERBS
Here's a delightful open-faced omelet -- perfect for brunch -- that uses fresh crabmeat as its star ingredient!
Provided by Grace Lynn
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 282.8, Fat 16.6, SaturatedFat 4.5, Cholesterol 573, Sodium 781.5, Carbohydrate 5.4, Fiber 1, Sugar 2.6, Protein 26.9
KILLER CRAB AND POTATO CAKES
Make and share this Killer Crab and Potato Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 38m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
- Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
- Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
- Form 4 super-size 4-5 inch killer crab cakes.
- Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
- Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.
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