Hey everyone, welcome to our recipe page. Today I will show you how to make a distinctive dish, Crab-Asparagus Frittata. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Crab-Asparagus Frittata Recipe. For an elegant presentation of this crab and asparagus frittata, choose slender asparagus spears and leave them long. Source: Better Homes and Gardens Save Pin Print.
You can cook Crab-Asparagus Frittata using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Crab-Asparagus Frittata
Make ready 8 of eggs.
It’s 1/2 c of heavy whipping cream or coconut milk.
Take 10 stalks of asparagus, sliced diagonally into 3/4" pieces.
It’s 1 can (6 oz) of crab meat, drained.
Make ready 4 T of EVOO.
You need 1 of small onion, finely chopped.
It’s 2 cloves of garlic, minced.
It’s 1/2 tsp of sea salt.
Will have to try fresh crab next time!Instructions for a crab and asparagus frittata.Preheat oven and prepare a skillet.Learn how to cook great Crab and asparagus frittata.
Crab-Asparagus Frittata step by step
Preheat oven to 375°F..
In large bowl, whisk eggs, cream or milk, asparagus, crab and 2 T oil..
In large ovenproof skillet, heat 2 T oil and cook garlic and onion until soft. Sprinkle in salt. Pour in egg mixture and stir to combine..
Cook on stove top for 3 min. or until edges begin to firm. Transfer to oven and bake 10 min. or until knife inserted in center comes out clean..
Frittata photos by Diana Yen, food styling by Anna Hampton, infographic by June Kim Directions.Place asparagus in a steamer basket.Place asparagus in a large saucepan with enough water to cover; bring to a boil.
Crecipe.com deliver fine selection of quality Crab and asparagus frittata recipes equipped with ratings, reviews and mixing tips.Get one of our Crab and asparagus frittata recipe and prepare delicious and healthy treat for your family or friends.Each little "coin" will be roughly the same size as the bell peppers.Let the frittata rest for a few minutes, then slide a knife around the edges of the pan (paying special attention to the corners) and use both hands to lift the frittata out and onto a flat surface.Use a sharp chef's knife to slice it in three columns, in between the strips of asparagus.
