Crab Frittata

Name: Crab Frittata
Ingredients: 12 eggs lrgs; 1 cup milk; 1 teaspoon lemon thyme Chopped fresh; salt; pepper; 3 tablespoons unsalted butter; 2 shallots finely chopped; 3 garlic cloves finely chopped; 1 onion small, diced small; 1 zucchini small, julienned; 1 small carrot julienned; 1 yellow squash small, julienned; 1 cup mushrooms Sliced domestic; 1 cup crabmeat; 1 cup grated Parmesan cheese; lemon wedges for garnish

16 ingredients

4 steps

Ingredients

12 eggs lrgs
1 cup milk
1 teaspoon lemon thyme Chopped fresh
salt
pepper
3 tablespoons unsalted butter
2 shallots finely chopped
3 garlic cloves finely chopped
1 onion small, diced small
1 zucchini small, julienned
1 small carrot julienned
1 yellow squash small, julienned
1 cup mushrooms Sliced domestic
1 cup crabmeat
1 cup grated Parmesan cheese
lemon wedges for garnish

Directions

1

Crack eggs into a medium-size bowl and add milk, lemon thyme, and salt and pepper. Whisk in the milk and break up the yolks. Set aside.
2

In a very large, ovenproof saute pan (about 12 to 14 inches), heat butter until melted. Add shallots and garlic, and saute over high heat until you can smell the aroma. Add onion and saute until tender.
3

Add vegetables and saute until al dente or tender. Add crabmeat and mix well. Pour eggs into the vegetables and crabmeat and stir with a fork to mix.
4

Continue cooking over high heat, constantly stirring with the fork until the eggs just start to set. Move to oven, and continue cooking on the first rack under the broiler, just until the eggs set, about 3 to 4 minutes. Remove from oven and slice into quarters. Sprinkle grated Parmesan cheese on top and garnish with fresh lemon wedges.