Crab and Asparagus Frittata

By Rheanna Kish and The Canadian Living Test Kitchen

Tested till perfect

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Crab and Asparagus FrittataFresh asparagus pairs with sweet crabmeat in a frittata fit for easy entertaining.2 user reviews.
Crab and Asparagus Frittata

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 283283 cal
pro 28 g28g pro
total fat 17 g17g total fat
sat. fat 7 g7g sat. fat
carb 4 g4g carb
fibre 2 g2g fibre
chol 428 mg428mg chol
sodium 712 mg712mg sodium
potassium 434 mg434mg potassium
% RDI: -
calcium 99 calcium
iron 2525 iron
vit A 3131 vit A
vit C 1818 vit C
folate 8787 folate

Fresh asparagus pairs with sweet crabmeat in a frittata fit for easy entertaining.

Ingredients

  • 8 eggs 8 eggs
  • 2 tbsp milk 2 tbsp milk
  • 1/4 tsp salt 1/4 tsp salt
  • 1/4 tsp pepper 1/4 tsp pepper
  • 1 tbsp butter 1 tbsp butter
  • Filling:
  • 1 bunch asparagus , (1 lb/500 g)1 bunch asparagus, (1 lb/500 g)
  • 1 tbsp butter 1 tbsp butter
  • 8 oz crabmeat 8 oz crabmeat
  • 2 tbsp chopped fresh chives 2 tbsp chopped fresh chives

Preparation

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.

Source : Canadian Living Magazine: November 2009

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