Lazy mornings spent at home still deserve a warm, hearty breakfast. Perhaps the day is so lazy, it’s actually lunch time. The perfect thing about that murky mealtime known as brunch is that you can eat the best of both worlds. Whether you’re cooking for one or whipping up breakfast for an army, it’s nice to keep it simple. Here’s a nice mini version of one of our favorite brunch choices.
A frittata is perhaps one of the most flexible egg dishes in the world. Add whatever you like in a bowl and cook it up. It can handle any meats, cheeses, veggies or spices you throw at it. The frittata will never fail you! This baby fritt should feed 2-4 people.
Crab and Veggie Frittata
6 ounces crab meat, minced
1/4 cup milk
2 tablespoons olive oil
1/4 cup orange bell pepper, diced
1/4 cup green bell pepper, diced
1/3 cup white mushrooms, sliced
1/4 cup tomato, chopped
3 green onions, chopped
1 clove garlic, minced
3 tablespoons parsley, chopped
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1. In a bowl, crack eggs and break up lightly with a fork. Add milk, paprika and salt. Mix well.
2. Add all vegetables and herbs to eggs and stir.
3. Using a small non-stick pan, heat olive oil and pour in egg mixture. Cook until edges brown slightly but middle remains loose, approx. 3-5 minutes.
4. Slide pan into an oven and bake at 375 degrees until set approximately 25-30 minutes.*
5. If desired, sprinkle with paprika and salt before serving.
*Not sure if your pan is oven safe? Wrap handle with foil (shiny side up) and pop it in. No melted pan!
Click HERE for the printable recipe.