Crab and Asparagus Frittata

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2009

Ingredients

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

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
  • Fibre 0.0
  • Folate 87.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 31.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crab and Asparagus Frittata

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