Crab and Asparagus Frittata
Author: Nicole
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375°F.
  2. 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.
  3. Add garlic and cook for 1 minute, stirring occasionally.
  4. In a large bowl, whisk eggs.
  5. Carefully fold in asparagus, garlic, crabmeat, cheese, scallions, basil and paprika. Season with Kosher salt and freshly ground black pepper.
  6. Pour the mixture back into the frying pan.
  7. Heat the frying pan over medium heat until the mixture begins to bubble.
  8. Transfer the frying pan to the oven. Back for 15 to 20 minutes or until the eggs are fully set.
  9. Remove from the oven and cut into 4 pieces. Serve warm.
Notes
* In place of whole large eggs, you can use 2 cups of liquid egg substitute.
* 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.
Recipe by Riegl Palate at https://www.rieglpalate.com/crab-and-asparagus-frittata/