Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Crab Frittata
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3 large eggs |
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1 tablespoon 2% milk |
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1/4-teaspoon coarse salt |
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1/4-teaspoon pepper |
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1 (6 ounce) can lump crabmeat, drained |
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1-tablespoon extra virgin olive oil |
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2 green onions, thinly sliced |
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1 clove garlic, minced |
Preheat oven to 400 degrees.
Combine the eggs, milk, salt, and pepper in a medium bowl and whisk until well blended. Add the crabmeat and blend.
Heat an ovenproof skillet over medium-high heat for one minute. Add the olive oil and swirl to coat the bottom. Add the green onions and garlic and sauté for one minute, stirring frequently. Add the egg mixture and lightly blend. Cook for 2-3 minutes or just until the bottom of the frittata sets.
Place the skillet in the oven and bake for 10 minutes or until the eggs are set.. Remove from oven, cut in half, and slide onto two plates.
NOTE: I found this in the Low Carb cookbook (it has 2 grams of carbs per serving). I did use no fat milk in making it and I baked it in my 10" calphalon skillet. It is not non-stick but I didn’t have any trouble removing the frittata. I served it with salsa and sour cream and a small helping of fruit.