Ingredients for Crabmeat Frittata With Tomatoes And Herbs
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 2 cloves garlic, minced
- 1 medium shallot, chopped
- 1 tablespoon olive oil
- 1 pint cherry or grape tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- 8 ounces fresh lump crabmeat, drained and picked over
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How to Make Crabmeat Frittata With Tomatoes And Herbs
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk the eggs until light and frothy. Season with half of the salt and pepper.
- In a nonstick 10-inch oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot; cook for 1 minute, until softened.
- Add the halved tomatoes, basil, and thyme. Increase heat slightly and cook for 3-5 minutes, or until most of the moisture from the tomatoes has evaporated.
- Gently stir in the drained crabmeat. Season with the remaining salt and pepper. Cook for 1 minute to heat through.
- Pour the whisked eggs over the crabmeat mixture in the skillet.
- Cook on the stovetop over medium heat for 5-7 minutes, or until the edges are set and the bottom is lightly browned. The center should still be slightly wet.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the eggs are set and the top is lightly golden brown.
- Remove from oven and let cool slightly before carefully sliding the frittata onto a serving plate.
- Cut into wedges and serve immediately or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
10g
Fat
22g
Carbs
1g
