Lobster Frittata

Name: Lobster Frittata
Ingredients: 3 medium-size yellow squash (3/4 pound); 2 red bell peppers; 1 yellow bell pepper; 1 medium-size red onion, peeled; 2 garlic cloves, minced; 3 tablespoons olive oil; 6 large eggs; 1/4 cup whipping cream; 3 tablespoons chopped fresh basil; 1 1/2 teaspoons fine-grained sea salt; 1 teaspoon saffron threads; 1/2 teaspoon freshly ground pepper; 1 pound steamed lobster, cut into 1-inch pieces (about 2 [2 1/4-pound] lobsters); 2 (5-ounce) packages buttery garlic-and- herb spreadable cheese; 2 cups (8 ounces) shredded Swiss cheese; Garnish: fresh parsley

16 ingredients

3 steps

Ingredients

3 medium-size yellow squash (3/4 pound)
2 red bell peppers
1 yellow bell pepper
1 medium-size red onion, peeled
2 garlic cloves, minced
3 tablespoons olive oil
6 large eggs
1/4 cup whipping cream
3 tablespoons chopped fresh basil
1 1/2 teaspoons fine-grained sea salt
1 teaspoon saffron threads
1/2 teaspoon freshly ground pepper
1 pound steamed lobster, cut into 1-inch pieces (about 2 [2 1/4-pound] lobsters)
2 (5-ounce) packages buttery garlic-and- herb spreadable cheese
2 cups (8 ounces) shredded Swiss cheese
Garnish: fresh parsley

Directions

1

Cut squash into 1/4-inch-thick slices; cut bell peppers into 1/4-inch strips. Cut onion in half lengthwise, and slice.
2

Saute squash, bell peppers, onion, and garlic in 3 tablespoons hot oil in a large skillet 5 to 8 minutes or until crisp-tender.
3

Whisk together eggs and next 5 ingredients; stir in lobster, cheeses, and sauteed vegetables. Pour into a buttered 10-inch springform pan. Place pan on a baking sheet. Bake at 350° for 1 hour or until set. Let stand 10 minutes before serving. Garnish, if desired