I call this dish a frittata. But it can also be referred to as an “egg-bake.” See, in a classic frittata, the thing is baked, usually in a 400 degree oven. In my version, I let the eggs set first, and then broil briefly. I still referred to it as a “frittata.” Though some of my conservative friends don’t regard it as such. They think of it as an egg-crabmeat bake. Whatever. I’m a fan of crabmeat, and this makes an exquisite dish. As a side, all you need is some crusty bread and a good light wine. Another way we like it, in our family, is over rice. It makes for a marvelous combo.
Before setting in the broiler, you should top the recipe with cheese. By that, I mean sliced cheese. You can use whatever cheese slices you desire, be it American cheese, cheddar, gouda or other. And, oh, yes, this time around, we served it with that Puerto Rican favorite tostones (friend green plantains).
6 large eggs, slightly beaten
3 tablespoons olive oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
2 (6 oz.) cans crabmeat, drained
1 tablespoon fresh chopped oregano or 1 teaspoon dried
Salt and ground black pepper to taste
2 tablespoons light or heavy cream, your choice
6 cheese slices of choice
1 tablespoon fresh chopped parsley (optional)
- in a large skillet or frypan, heat olive oil.
- Add onion and stir-fry over medium heat until onion is soft and translucent.
- Add garlic and cook 2 minutes more.
- Stir in crabmeat and cook until combined. Mix in oregano, salt and pepper. Add cream and cook until eggs are are set (the top should be somewhat firm but not burnt).
- Cover with cheese slices. Place in broiler and cook until cheese melts. Garnish with parsley, if using, and serve immediately.
Yield: 4 servings.