Crabmeat Frittata With Tomatoes And Herbs Recipes

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HERB-AND-OLIVE FRITTATA



Herb-and-Olive Frittata image

In this recipe, herbs are the focus, but to use herbs on a grand scale, it helps to know which ones work in that role and which ones don't. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs - chervil, chives, cilantro, dill, shiso - by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it.) I put most other herbs - epazote, lavender, marjoram and oregano, rosemary, sage, tarragon and thyme - in the category of strong herbs, which must be used more sparingly than mild herbs. You usually don't want to use more than a tablespoon or so of strong herbs in a dish. This frittata uses generous amounts of both parsley and basil and lesser amounts of dill, mint, rosemary or thyme.

Provided by Mark Bittman

Categories     breakfast, easy, quick, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

4 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
1/2 cup chopped black olives, preferably oil-cured
1 cup chopped fresh parsley
1 cup chopped fresh basil
1/2 cup chopped fresh dill
1/2 cup chopped fresh mint
1 tablespoon chopped fresh rosemary or thyme
8 eggs, lightly beaten
1/2 cup milk
1 tablespoon all-purpose flour
Salt
black pepper

Steps:

  • Put the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 5 minutes.
  • Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.
  • Turn heat to low and pour the egg mixture into the skillet, using a spoon if necessary to evenly distribute the herbs and olives. Cook, undisturbed, until the eggs are just set, 5 to 10 minutes. (You can set the top further by putting the pan in an oven at 350 for a few minutes or by running it under the broiler for a minute or two.) Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 343 milligrams, Sugar 2 grams, TransFat 0 grams

CRABMEAT FRITTATA WITH TOMATOES AND HERBS



Crabmeat Frittata with Tomatoes and Herbs image

Here's a delightful open-faced omelet -- perfect for brunch -- that uses fresh crabmeat as its star ingredient!

Provided by Grace Lynn

Categories     Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 282.8, Fat 16.6, SaturatedFat 4.5, Cholesterol 573, Sodium 781.5, Carbohydrate 5.4, Fiber 1, Sugar 2.6, Protein 26.9

BLAIR'S FRITTATA WITH TOMATO, ONION, AND BASIL



Blair's Frittata with Tomato, Onion, and Basil image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil, plus 2 tablespoons
3 cups thinly sliced onion
1 1/2 tablespoons hot red pepper sauce (recommended: Blair's Original Death Sauce)
1 1/2 cups canned Italian plum tomatoes, with juice, chopped
Chopped artichoke hearts, optional
Salt and pepper
3 tablespoons grated Parmesan
1/2 cup or more coarsely chopped fresh basil
Sour cream, for garnish
6 eggs

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat 2 tablespoons of the oil in a 8 to 10-inch skillet or saute pan. Add the onion, and cook slowly until the onion is wilted and translucent. Add the hot sauce. Add the tomatoes, raise the heat, and cook for several minutes, stirring, or until the liquid has evaporated. Drain off the fat and transfer the tomatoes and onions to a bowl. (If desired, add well-drained artichoke hearts here.) Mix in salt and pepper, then cheese and basil.
  • In a bowl, beat the eggs with salt and pepper until blended, but not smooth. In a well-seasoned 8 to 10-inch skillet (non-stick works well), heat the remaining 2 tablespoons oil. Arrange the tomato and onion mixture in the bottom of the skillet, and pour the eggs over the top, pressing the top down with a fork so the solids are covered. Stir a little. Cook over medium heat until the eggs begin to bubble gently around the edges.
  • Immediately place the frittata in the center of the oven and cook until it is puffy and set in the center, about 10 minutes. Slide out onto a serving plate. Serve immediately or set aside and serve at room temperature. Serve with a dollop of sour cream and more hot red pepper sauce.

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