Healthy Crab And Scallion Frittata Recipes

FRITTATA WITH SCALLIONS

Steps:

• Heat a medium-size saute pan over medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter foams, saute scallions until soft and season with salt and pepper. Let cool slightly.
• Add eggs, milk, and Parmesan cheese to a large bowl and whisk well to combine. Add the sauteed scallions and blend.
• Heat a 14-inch nonstick pan over medium heat, add the remaining 1 tablespoon butter to melt. Once hot and foaming, add the egg mixture, do not stir, and turn heat to medium-low. Cover the pan and continue to cook for 12 to 15 minutes, until firm.

CRABMEAT FRITTATA WITH TOMATOES AND HERBS

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.

LOW COUNTRY SHRIMP FRITTATA

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.

CRAB AND ARTICHOKE FRITTATA

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.

FRESH HERBS AND SCALLION FRITTATA

Steps:

• Heat 2 teaspoons of the olive oil in a small skillet or saucepan over medium heat and add the scallions. Cook, stirring, until tender, 3 to 5 minutes, and remove from the heat.
• Beat the eggs in a medium bowl. Add the herbs, salt, pepper, mint, scallions and milk and beat together.
• Heat the remaining olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
• If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.

TOMATO, SCALLION, AND CHEDDAR FRITTATA

Steps:

• Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook about 5 minutes.
• Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes.
• Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.