Crab and Jalapeno Fritatta

Anita and I like fritattas for dinner, lunch, brunch or breakfast. They are a delicious way to combine eggs, vegetables, meats and cheeses. Since we are in a crabby mood, we decided to make a crab fritatta and have it for dinner with a side of garlic bread. Delicious and very healthy because of all of the organic ingredients. Here is the recipe for a ten inch fritatta which will provide one course for four people.

Crab Fritatta Plated with Garlic Bread

Serves:                4

Prep Time:         20 mins

Cook Time:

   Sauteing Veggies    5 mins

   Cooking Eggs          8-12 min

   Under Broiler           3-4 mins  

INGREDIENTS:

8 oz fresh or canned crab meat

6 eggs

1 T butter

1 T extra virgin olive oil

3 cloves garlic, chopped small

1/4 red onion, chopped small

2 green jalapenos, seeded and chopped small

1/2 C mushrooms, sliced

Zest from 1 lemon, zested in long strips

Splash of nonfat milk

1/2 C sharp cheddar cheese, grated

1/4 C Parmesan cheese, grated

Salt and pepper to taste

Parsley, chopped

1 lemon, zested, sliced and quartered

PREPARATION:
1. Drain and chop crab if fresh.
2. In a medium bowl, beat eggs, milk, and cheddar cheese together.
3. Add the crab, zest, salt and pepper, combine and reserve.
4. Lightly oil a 10” cast iron pan on sides and bottom and melt butter over medium low heat. Add onion and mushrooms and sauté for 3 minutes.
5. Add the garlic and cook another 2 minutes or until it starts to brown.
6. Reduce to low heat and add the crab and egg mixture and stir while the eggs cook on the bottom and sides.
7. Sprinkle the grated Parmesan on top add 4 thin slices of lemon and place in a pre-heated broiler about 4 inches below the element.
8. Cook until eggs are cooked on top and Parmesan has turned a light brown, about 3 to 4 minutes.PLATING:
1. Remove hot iron pan from oven and place on hot pad or range until cool enough to eat.

2. Cut fritatta into quarters and place on warmed plates.
3. Garnish with chopped parsley.
4. Serve with lemon wedges and garlic bread.

Bon appetit,
Tom and Anita