This frittata is right at home for breakfast, brunch or dinner. Crab and asparagus pair well together. It’s packed with protein and vegetables and easy to prepare. It’s also a one pot meal but be sure to check that you can put your frying pan in the oven at 375°F.
A few years ago I was looking for a new non-stick frying pan/skillet. I have many traditional enamel cast iron pots and pans from Le Creuset and was pleased to see that they make a non-stick option as well. I started with a 12-inch pan and soon after added a 10-inch pan. Ed then rounded out our collection with an 8-inch pan (perfect for two fried eggs). These pans are truly non-stick (with or without a bit of oil or butter), are very sturdy, clean up very easily (I don’t put them in the dishwasher although the description states they are dishwasher safe), and can go into the oven up to 500°F. They look almost as good as the day I bought them. Needless to say, I’m a big fan.
When using these pans on top of the stove, the handles do not retain heat. But when they go into the oven, they do! Tip – when you take this pan (or any frying pan) out of the oven, leave a pot holder on the handle so you don’t accidentally pick it up barehanded like I did. Ouch.
After cooking the asparagus, you mix all of the ingredients in a bowl and transfer it back to the frying pan and into the oven for heating. It all comes together quite quickly. In place of whole eggs, you can use a liquid egg substitute (which makes it even easier to prepare!).
While this frittata is great on its own it also pairs well with a simple salad.
| Crab and Asparagus Frittata | Print |
- 2 teaspoons extra virgin olive oil
- 1 pound asparagus, tough ends removed and cut into 1-inch pieces
- 2 medium garlic cloves, minced
- 8 large eggs (see Notes)
- 8 ounces lump crabmeat (see Notes)
- 3 tablespoons grated Parmesan-Reggiano cheese
- 4 scallions, chopped
- 8 to 10 basil leaves, chopped (chiffonade)
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper
- Preheat the oven to 375°F.
- In a 12-inch oven-proof non-stick frying pan (see Notes), heat olive oil over medium heat. Add asparagus and cook until tender, about 7 to 9 minutes depending on the thickness of the asparagus, stirring occasionally.
- Add garlic and cook for 1 minute, stirring occasionally.
- In a large bowl, whisk eggs.
- Carefully fold in asparagus, garlic, crabmeat, cheese, scallions, basil and paprika. Season with Kosher salt and freshly ground black pepper.
- Pour the mixture back into the frying pan.
- Heat the frying pan over medium heat until the mixture begins to bubble.
- Transfer the frying pan to the oven. Back for 15 to 20 minutes or until the eggs are fully set.
- Remove from the oven and cut into 4 pieces. Serve warm.
* Lump crabmeat is what is recommended for crab cakes. You’ll likely see this on the outside of the container.
* If you don’t have a non-stick frying pan or don’t have one that can go into the oven, I’d recommend applying some oil (or oil spray) to your pan prior to adding the mixture back into the pan before going into the oven to ensure it doesn’t stick.
Beautiful Can’t wait to make this!
Mimi – Thank you! I hope you enjoy it.