Fresh asparagus pairs with sweet crabmeat in a frittata fit for easy entertaining.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2009
Ingredients
Filling:
Method
Filling: Snap off woody ends from sparagus; peel remaining stalks. Cut into 3/4-inch (2 cm) pieces. In 10-inch (25 cm) nonstick skillet, melt butter over medium heat; cook asparagus until tender-crisp, 4 minutes. Stir in crabmeat and chives; cook for 1 minute. Transfer to large bowl.In separate bowl, whisk together eggs, milk, salt and pepper just until blended but not frothy. Stir into crab mixture.
Wipe skillet; melt butter over medium heat. Pour in egg mixture; cook until top is slightly runny, 10 minutes. Broil until set, 2 minutes.
Nutritional facts Per serving: about
- Sodium 712 mg
- Protein 28 g
- Calories 283.0
- Total fat 17 g
- Potassium 434 mg
- Cholesterol 428 mg
- Saturated fat 7 g
- Total carbohydrate 4 g
%RDI
- Iron 25.0
- Folate 87.0
- Calcium 9.0
- Vitamin A 31.0
- Vitamin C 18.0
