Dungeness Crab, Corn & White Cheddar FrittataJuly 17, 2018
We are spending an extra day out on the island this week as yesterday was filled with filming a segment for an upcoming King 5 Evening show. More on that later… The weather has just been exceptional this past week, so a lazy day with all the French doors open is in the cards. Mister Sive has been battling a nasty Summer cold he is getting over, so I see a day filled with reading, naps, and eating! We had guests on Sunday for supper and I made Dungeness crab and corn risotto. We had leftover crab and corn so I thought a frittata would be a fun, filling way to start the day. Frittatas can really be made with a million different combinations of things. I find some sort of cheese always is a welcome addition, and we had some white cheddar on hand.
Use a good sized pan/skillet that can go into the oven and in a perfect world is non-stick. Whisk 6 eggs in a bowl after you have added a splash of milk, and a good amount of salt & pepper. On low heat add the egg mixture to a well buttered pan/skillet. Let it cook away until the edges look like they are beginning to set. The middle will still be super uncooked. Add your fillings. Scatter about evenly so each bite you get a bit of everything. Then transfer pan/skillet to the oven under the broiler on high. You want to make sure you have oven mitts or potholders as the handle will get crazy hot. Stay with this the entire time as you will want to turn the pan/skillet as you go as some spots will cook faster than others so just turn as needed. It will puff up and get nice and golden brown. All done! This works great as breakfast with toasted baguette or for lunch or dinner with a green salad and a glass of rosé.