Ingredients
-
10
-
1
-
-
2
-
3
-
1
-
2
-
1/3
-
2
-
1/2
-
-
-
-
-
Directions
Crabmeat Frittata with Tomatoes and Herbs, Here’s a delightful open-faced omelet — perfect for brunch — that uses fresh crabmeat as its star ingredient!
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Steps
|
1
Done
|
In a Bowl, Whisk the Eggs Until Frothy and Season With Half the Salt and Pepper. |
|
2
Done
|
in a Nonstick 10-Inch Skillet, Cook the Garlic and Shallots in the Olive Oil For 1 Minute Over Moderate Heat. |
|
3
Done
|
Add the Tomatoes, Basil, and Thyme, Raise the Heat, and Continue Cooking Until Most of the Water from the Tomatoes Has Evaporated. |
|
4
Done
|
Stir in the Crabmeat, Season With the Remaining Salt and Pepper, and Cook 1 Minute to Heat Through. |
|
5
Done
|
Stir the Eggs Into the Skillet. |
|
6
Done
|
Over High Heat, Continue Stirring With a Wooden Spoon While Simultaneously Shaking the Pan Back and Forth Over the Flame. |
|
7
Done
|
the Eggs Will Begin to Form Small Curds. |
|
8
Done
|
Continue Stirring and Shaking Until the Eggs Are Set but Still Somewhat Soft on Top. |
|
9
Done
|
Loosen the Frittata from the Skillet With a Rubber Spatula and Slide It Onto a Large Dinner Plate. |
|
10
Done
|
Cover the Frittata With Another Dinner Plate and Invert the Plates. |
|
11
Done
|
Slide the Frittata Back Into the Skillet and Continue Cooking Over High Heat to Brown the Other Side, About 2 Minutes. |
|
12
Done
|
the Cooked Frittata Should Be Golden Brown on Both Sides. |
|
13
Done
|
Carefully Transfer the Frittata to a Large Dinner Plate, Cut Into Wedges, and Serve Hot or at Room Temperature. |
