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Crab and Potato Layered Frittata

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Submitted by: hkdc

 

An elegant one-dish meal, this frittata is filled with crab, Gruyere cheese, potatoes, onion and red pepper.
 

Ingredients

  • 2 cloves garlic, unpeeled
  • 1 tablespoon + 1/2 teaspoon olive oil, divided
  • 1 1/3 cups water
  • 1 teaspoon salt
  • 2 tablespoons butter or margarine
  • 1/2 cup milk
  • 1 1/3 cups dehydrated Idaho potatoes
  • 8 eggs
  • 1/2 teaspoon Cajun seasoning
  • 1/2 cup green onion tops sliced 1/4 inch
  • 1/2 cup sweet red pepper diced 1/4 inch
  • 1 1/2 cups picked over crab
  • 1/2 cup shredded Gruyere cheese
  • Minced parsley for garnish

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Method

Preheat oven to 350 degrees. Toss garlic with 1/2 teaspoon oil and wrap in foil. Bake 30 minutes. Bring water, salt and butter to boil in a medium sauce pan. Add milk and stir in potatoes. Squeeze roasted garlic into potatoes, blend and keep warm. Raise oven temperature to broil. In medium bowl, beat eggs with Cajun seasoning until combined. Saute green onions and red pepper in remaining oil in 10 inch ovenproof skillet over medium heat until peppers are tender crisp, about 3 minutes. With slotted spoon, remove vegetables to bowl with eggs. Add crab to egg mixture and blend all well. Reheat skillet to medium high and pour in 1/2 egg mixture. Cook, lifting edges to permit liquid to run under, until bottom is set and browned. Spoon on potatoes, smoothing top. Pour remaining egg mixture over potatoes. Sprinkle with cheese. Run under broiler until eggs are set and top is golden. Sprinkle with parsley and let stand 10 minutes. Cut in 8 wedges, arranging 2 on each plate, overlapping and at an angle to each other.

 

Notes: This recipe makes an ideal dish for a brunch or family breakfast. It would also make a splendid lunch with a green salad.

 

Number of Servings: 4

 

Submitted by: hkdc ()

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