
Crab Frittata with Lobster Oil Garlic Parmesan Bread
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Frittata
- 6 oz fresh crab meat
- 8 eggs
- 1 tbsp chopped basil
- 1 red bell pepper (medium size)
- 1 green bell pepper (medium size)
- ½ red onion
- 1 oz lobster oil
- 1 oz cream 33%
- salt
- pepper
Garlic Bread
1 French baguette
1 tbsp butter (room temperature)
1 oz freshly grated parmesan cheese
3 tbsp chopped parsley
1 tbsp chopped fresh garlic
Frittata
- Preheat the oven at 350°F. Clean the seeds out of the peppers, and slice onions and peppers into strips of about 1/3 wide by 3 inches long.
- Sauté in a non-stick pan with 1 tbs lobster oil on medium heat. Cook for about 5 minutes until the vegetables become translucent.
- Add the crab meat and mix together with the chopped basil. Reserve.
- Mix the eggs in a bowl with a whisk. Add salt and pepper and the cream.
- In a pan, pour the mix over the sauteed vegetables and mix with a wooden spoon over the stove to ensure it is well mixed.
Cook in the oven for 5 minutes at 350°F. - When the eggs are cooked remove from the oven, flip upside down on a plate and keep aside to cool down.
Garlic Bread
- Mix the butter in a bowl with the chopped garlic, parsley, parmesan cheese and remaining lobster oil (1 tbs).
Mix well with a spoon and add pepper. - Cut the baguette 2/3 lengthwise, spread the butter in the middle.
- Wrap the baguette with aluminum foil and bake in the oven for 35 min at 350°F. When ready, take the bread out of the oven, remove the aluminum foil and slice the bread into 8 pieces.
- Cut the frittata like a pie and enjoy with the warm bread.
Also, if you like you can drizzle the cold frittata with a bit of balsamic vinegar. It also works very well with prosciutto ham.
* Crab meat can be substituted for smoked salmon, shrimp or any seafood. Nice recipe for brunch or picnic.