Recipes and Cooking Crab and Asparagus Frittata 3.8 (13) 1 Reviews For an elegant presentation of this crab and asparagus frittata, choose slender asparagus spears and leave them long. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 18, 2016 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Servings: 6 Yield: 1 frittata Jump to Nutrition Facts Ingredients 8 eggs ⅓ cup milk ¼ cup grated Parmesan cheese 1 tablespoon snipped fresh tarragon or basil ½ teaspoon black pepper ¼ teaspoon salt 2 teaspoon olive oil ¼ cup chopped onion 3 cloves garlic, minced 1 ½ cup bias-cut fresh asparagus (1-inch pieces)* 2 tablespoon water 6 ounce fresh or canned lump crab meat, drained, flaked, and cartilage removed ⅓ cup bottled roasted red sweet peppers, drained and chopped 2 tablespoon snipped fresh Italian parsley bottled hot sauce (optional) Directions Preheat broiler. In a bowl whisk together the first six ingredients (through salt). 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. Print Nutrition Facts (per serving) 169 Calories 9g Fat 5g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 169 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 279mg 93% Sodium 407mg 18% Total Carbohydrate 5g 2% Total Sugars 2g Protein 16g Vitamin C 12.2mg 61% Calcium 126mg 10% Iron 2.3mg 13% Potassium 284mg 6% Folate, total 67.6mcg Vitamin B-12 1.7mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.