Saturday, September 15, 2012

Crab and Mushroom Frittata

On the rare occasion when we have Dungeness Crab for dinner and the even rarer occasion when there is leftovers, I make a frittata for breakfast the next morning.


1 cup crabmeat
8 ounces fresh mushrooms, sliced
2 green onions stalks, sliced
2 or 3 garlic cloves, minced
1 tablespoon fresh herbs (whatever you have available)
5 large eggs
Salt and pepper to taste

Beat the eggs and set aside.  Heat a heavy cast iron pan and add approproximately 1 tablespoon olive oil.  Fry the garlic until lightly brown.  Add the mushrooms, saute for two minutes.  Add eggs.  Add the crabmeat on top of the eggs.  Salt and pepper to taste.  Lower heat to low and cover.  Cook until the egg sets.  This will take approximately 10 minutes or less.  When the eggs are cooked, sprinkle with fresh herbs.  Serve with potatoes or bread.

Serves 3 to 4.

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