This Week…Brunch, Lunch, or Whenever!
We've mixed up our Christmas menu this year, and I tried a dish I hadn't made in years. I made a crab frittata. When I made it years ago, we lived in FL, and I used lobster (the original recipe). It may sound extravagant, but during the lobster season, Larry and his friends went diving specifically for FL lobster. We always had a freezer full of lobster tails.
This is an easy dish to make, and you can prep it the day before. You can substitute shrimp…just cook it before adding it to the dish.
Lobster Frittata
3 medium yellow squash (3/4 lb
2 red bell peppers
1 yellow bell pepper
1 medium purple onion, peeled
1 cloves garlic
3T. olive oil
6 large eggs
¼ c. whipping cream
1tsp saffron threads (I didn’t use)
3T. chopped basil (I used parsley)
1 ½ tsp sea salt
½ tsp freshly ground pepper
1 pound steamed lobster, cut into 1-inch pieces (about 2 2 ¼ lb lobsters)**I used crab
2 (5oz) pkg Boursin cheese, crumbled **I used cream cheese
2 c (8oz) shredded Swiss cheese (*I used Mozzarella)
Cut squash into ¼ inch thick slices; cut bell peppers into ¼ inch strips. Cut onion in half lengthwise, and slice. Mince garlic. You can prep these veggies the day before
Sauté squash, bell peppers, onion, and garlic in hot oil in lg skillet 5-8 minutes or until crisp-tender.
Whisk together eggs and next 5 ingredients; stir in lobster, Boursin cheese, Swiss cheese, and sautéed vegetables. Pour into a buttered 10-inch spring form pan. Place the pan on a baking sheet.
Bake at 350 for 60 minutes or until set. Let stand 10 minutes before serving.
Add a salad, and you’re done!
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