Crab Frittata



-      In a medium bowl, whisk together eggs with half & half and season lightly with salt and pepper.

-      Melt butter in a frying pan and sauté shallot and bell pepper until soft.

-      Add garlic and bacon and continue cooking.

-      Add kale as all ingredients cook.

-      When kale is wilted, add mushrooms and cook until soft.

-      Pour eggs into frying pan and add ½ of the chopped tomatoes as the egg cooks.

-      Season with chopped parsley, salt and pepper.  Do not over-mix.

-      Once eggs are cooked, top with Cajun-seasoned crab meat and queso fresco crumbles.

-      In a small bowl, mix the second half of the tomatoes with roughly chopped parsley and enough olive oil to coat the mixture.

-      Season with salt and pepper.

-      Garnish frittata with tomato/parsley salad.


  • 2 fresh eggs
  • 1 tablespoon half & half
  • Salt and pepper to taste
  • 2 tablespoons olive oil/butter blend
  • 2 tablespoons chopped shallot
  • 2 tablespoons chopped yellow bell pepper
  • 1 tablespoon minced garlic
  • 2 ounces cooked bacon, chopped
  • 1/3 cup chopped kale
  • 4 sliced button mushrooms
  • 1 chopped tomato
  • 2 tablespoons chopped parsley
  • 1/3 cup lump crab meat
  • 1 pinch Cajun seasoning
  • ¼ cup crumbled queso fresco cheese
  • Tomato and parsley salad as garnish

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