Crabmeat Frittata With Tomatoes And Herbs

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 10 eggs
• 1 teaspoon kosher salt
• fresh ground black pepper
• 2 teaspoons minced garlic
• 3 tablespoons minced shallots
• 1 tablespoon olive oil
• 2 tomatoes, peeled,seeded,and diced (1 1/2 cups)
• 1/3 cup thinly sliced basil (chiffonade)
• 2 teaspoons fresh thyme leaves
• 1/2 lb fresh lump crabmeat, picked over to remove cartilage

Recipe

• 1 in a bowl, whisk the eggs until frothy and season with half the salt and pepper.
• 2 in a nonstick 10-inch skillet, cook the garlic and shallots in the olive oil for 1 minute over moderate heat.
• 3 add the tomatoes, basil, and thyme, raise the heat, and continue cooking until most of the water from the tomatoes has evaporated.
• 4 stir in the crabmeat, season with the remaining salt and pepper, and cook 1 minute to heat through.
• 5 stir the eggs into the skillet.
• 6 over high heat, continue stirring with a wooden spoon while simultaneously shaking the pan back and forth over the flame.
• 7 the eggs will begin to form small curds.
• 8 continue stirring and shaking until the eggs are set but still somewhat soft on top.
• 9 loosen the frittata from the skillet with a rubber spatula and slide it onto a large dinner plate.
• 10 cover the frittata with another dinner plate and invert the plates.
• 11 slide the frittata back into the skillet and continue cooking over high heat to brown the other side, about 2 minutes.
• 12 the cooked frittata should be golden brown on both sides.
• 13 carefully transfer the frittata to a large dinner plate, cut into wedges, and serve hot or at room temperature.