Monday, April 19, 2010

Crab Mushroom Artichoke Frittata

tonight called for a quick and easy meal. i have tons of eggs because every time i go to meadowvale, mom gives me a dozen eggs. they have about 20 hens and are getting over a dozen eggs daily. they are very happy hens and in turn, ian and i are quite content with our homegrown, organic, free-range extra large eggs.

i also had mushrooms, artichokes, and some crab meat on hand that i had frozen from a couple of months ago. so, frittata it was!

Crab Mushroom Artichoke Frittata
adapted from
serves 2

1 tablespoon extra-virgin olive oil
1 cup frozen quartered artichoke hearts
1 garlic clove, chopped
3 large eggs
4 tablespoons grated parmesan cheese
4 ounces fresh crimini (baby bella) mushrooms, thinly sliced
1 cup fresh crab meat

heat 1 tablespoon of oil in medium skillet over medium-high heat. add artichokes to skillet; sprinkle with salt and pepper and sauté until beginning to brown around edges, about 4 minutes. add mushrooms and 2 tbs water. reduce heat to medium low and satue until tender. add garlic and saute 1 more minute.

preheat broiler. whisk eggs and cheese in  bowl. sprinkle with salt and pepper. add eggs to mushrooms artichoke mixture. raise heat to medium, sprinkle crab over eggs, cover, and cook until eggs are almost set, about 5 minutes. sprinkle with remaining 2 tablespoons cheese. 

move frittata to broiler. broil just until set in center, about 1 minute. using rubber spatula, loosen edges of frittata and slide out onto platter. serve warm or at room temperature.

1 comment:

  1. Sounds like a good meal and bunch of happy chickens.


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