Rating: 4 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1

For an elegant presentation of this crab and asparagus frittata, choose slender asparagus spears and leave them long.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
6
Yield:
1 frittata
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler. In a bowl whisk together the first six ingredients (through salt).

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  • Heat oil in a large broilerproof skillet over medium heat; add the onion and garlic. Cook 2 minutes. Add asparagus and the water. Cover and cook 4 to 5 minutes or until asparagus is tender. Drain and discard any liquid remaining in the skillet.

  • Evenly sprinkle the crab and roasted peppers over asparagus. Pour egg mixture over vegetables and crab in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).

  • Place skillet under the broiler 4 to 5 inches from heat. Broil 1 to 2 minutes or until top is just set. (Or preheat oven to 400°F; bake about 5 minutes or until top is set.)

  • Cut into wedges. Sprinkle with parsley and serve with hot sauce.

*Tip

For an elegant presentation, choose slender asparagus spears and leave them long.

Nutrition Facts

169 calories; fat 9g; cholesterol 279mg; saturated fat 3g; carbohydrates 5g; mono fat 4g; poly fat 2g; insoluble fiber 1g; sugars 2g; protein 16g; vitamin a 1024.7IU; vitamin c 12.2mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 1.2mg; vitamin b6 0.2mg; folate 67.6mcg; vitamin b12 1.7mcg; sodium 407mg; potassium 284mg; calcium 126mg; iron 2.3mg.
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