Hi there! Nikki from Love & Food ForEva here! I’m so excited to share the perfect summer brunch frittata recipe with you today. One of my favorite things about the summer is shopping our local farmer’s markets. And I recently came across some beautiful red bell peppers and baby arugula. I had to bring them home with me and started brainstorming what to make with it. I happened to have some lump crab meat in the fridge (because, hello it’s summer time and I live a hop, skip, and a jump from Maryland). It was like destiny ☺ So I present to you: Crab & Arugula Frittata!


Crab & Arugula Frittata


Author: Nikki Vega, Love & Food ForEva
Prep = 15 minutes
Cook = 20-25 minutes


Ingredients


Crab Frittata

Crab Frittata, Photo By: Nikki Vega

• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons unsalted butter
• 1/3 cup shallots, diced (about 3-4 shallots)
• 1 cup red bell pepper, diced (1 medium bell pepper)
• 2 cups Arugula, packed (about 2.5 oz)
• 8 oz lump crab meat
• 8 eggs
• ½ cup Half & Half
• ¼ teaspoon kosher salt
• ½ teaspoon Old Bay seasoning
• ¼ teaspoon freshly ground black pepper
• 2/3 cup shredded gruyere

 

 


Directions


Crab Frittata

Crab Frittata, Photo By: Nikki Vega 

1. Set an oven-safe skillet (cast iron is my favorite) over med-high heat. Add the extra virgin olive oil and butter. Once the butter is melted, add the diced shallots and bell pepper. Periodically stir and cook for 3-4 min, until soft. Add arugula and toss, allowing to wilt for 1-2 min. Finally, add the crab and mix well until everything is evenly distributed. 7 min

2. In a large bowl add the eggs, half & half, kosher salt, Old Bay seasoning, and black pepper. Very lightly whisk together (avoid over beating eggs), just until the yolks are incorporated with the whites. Add the gruyere to the eggs and gently mix. 2 min

3. Pour egg mixture into the skillet on top of the crab and vegetables. Don’t touch, let cook for 5 min over medium heat. Bake at 350 degrees Fahrenheit for 13-15 min. Check at 10 minutes to make sure it’s not browning and overcooking. You want the eggs to be just set (firm to the touch) and golden, but not brown.

4. Serve immediately or cooled to room temperature.

Crab Frittata

Crab Frittata, Photo By: Nikki Vega 

Hope you like the Crab Frittata! Let us know if you have any questions about the recipe!

Looking for another recipe? Healthy, sugary? Check out one of our favorites, the best Acai Bowl you’ll ever eat, or another perfect weekend brunch recipe, Cinnamon Pecan Bread, it pairs wonderfully with coffee, I suggest the Ethiopian coffee!

About The Author

Nikki Vega

Nikki​ is the creator of​ Love & Food ForEva​, a food website designed to remember and share the recipes her Mom has raised her on. Inspired by simple ingredients and the transformation they make through the cooking process, Nikki most enjoys the end result, seeing new friends and loved ones enjoy the creation.

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