Crab Frittata with Lobster Oil Garlic Parmesan Bread

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

1. 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.
2. Sauté in a non-stick pan with 1 tbs lobster oil on medium heat. Cook for about 5 minutes until the vegetables become translucent.
3. Add the crab meat and mix together with the chopped basil. Reserve.
4. Mix the eggs in a bowl with a whisk. Add salt and pepper and the cream.
5. 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.
6. When the eggs are cooked remove from the oven, flip upside down on a plate and keep aside to cool down.

Garlic Bread

1. 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.
2. Cut the baguette 2/3 lengthwise, spread the butter in the middle.
3. 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.
4. 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.