What's in the Fridge Frittata
Originally published as "What's in the Fridge" Frittata in Healthy Cooking August/September 2012, p20. Great for a last-minute breakfast, brunch or lunch, guests rave about the crab and Swiss combination in this frittata. I also like to use sausage and cheddar with asparagus or whatever's in season—and in the fridge.
Originally published as "What's in the Fridge" Frittata in Healthy Cooking August/September 2012, p20. Great for a last-minute breakfast, brunch or lunch, guests rave about the crab and Swiss combination in this frittata. I also like to use sausage and cheddar with asparagus or whatever's in season—and in the fridge.
- Carbohydrate 69.280208390368 g
- Cholesterol 498.130199717742 mg
- Fat 60.3960790845416 g
- Fiber 0.319083321491877 g
- Protein 63.9646417011709 g
- Saturated Fat 34.2575802156486 g
- Serving Size 1 1 Serving (806g)
- Sodium 1173.9882286095 mg
- Sugar 68.9611250688762 g
- Trans Fat 4.01858410616961 g
- Calories 1069 calories
Step-by-step
- In a small bowl, whisk eggs; set aside.
- In an 8-in. ovenproof skillet, saute the onion, pepper and mushrooms in oil until tender.
- Reduce heat; sprinkle with crab.
- Top with eggs.
- Cover and cook for 5-7 minutes or until nearly set.
- Uncover skillet; sprinkle with cheese.
- Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set.
- Let stand for 5 minutes.
- Cut into wedges.
Treating a frittata as a mere receptacle for kitchen scraps often results in watery eggs and rubbery seafood. Avoiding excess moisture requires thoroughly sweating aromatic vegetables like onions and mushrooms in an 8-inch skillet over moderate heat until their cellular walls break down and moisture evaporates entirely. Adding wet ingredients directly to un-drained eggs ruins the protein structure during cooking.
Fresh Versus Preserved Components
Using fresh lump crabmeat demands careful handling to remove invisible cartilage while preserving delicate tissue, whereas pasteurized varieties offer uniform salinity and a longer refrigeration window. Fresh vegetables contribute crisp structural bite, while canned or previously frozen alternatives release trapped water that must be pressed out using paper towels before hitting the pan. Swiss cheese provides a mild, nutty melt that binds the surface without overpowering delicate marine flavors.
Cooking Mechanics and Service
Covering the skillet traps steam to set the interior evenly over five to seven minutes without browning the bottom prematurely. Moving the pan three to four inches beneath the broiler for two to three minutes caramelizes the shredded cheese top. Allowing the wedges to rest for five minutes off the heat redistributes internal moisture so the slices hold their shape cleanly. Pair this rich dish with a sharp arugula salad dressed simply in lemon juice and olive oil to cut through the heavy dairy and egg fats.
