crabmeat frittata
|
| |
| 10 | eggs |
| 1 tsp | kosher salt |
| | freshly ground black pepper |
| 2 tsp | minced garlic |
| 3 Tbsp | minced shallots |
| 1 Tbsp | olive oil |
| 1-1/3 cup | canned plum tomatoes |
| 1/3 cup | thinly sliced basil |
| 2 tsp | fresh thyme leaves |
| 1/2 lb. | fresh lump or flake crabmeat, picked over to remove cartilage |
| |
| 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 plum tomatoes has evaporated. stir in the crabmeat and |
| season with the remaining salt and pepper. cook for 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. |
| |
| makes 4 to 6 servings. |
| |
| (recipe by michael romano for muir glen tomatoes) |
| |
| |
| |
| |
| |
| |
| (ID: 73872) Mirror: rec.food.recipes: Wed, Jun 29, 2005 |