Crabmeat Frittata with Tomatoes and Herbs
Elevate your breakfast or brunch spread with this luxurious Crabmeat Frittata with Tomatoes and Herbs. Bursting with fresh, aromatic flavors, this dish combines tender crabmeat, juicy cherry tomatoes, and a vibrant blend of parsley and chives, all nestled in a fluffy, golden egg base. Infused with a hint of garlic and finished with a sprinkling of Parmesan cheese, this frittata bakes to perfection in just 30 minutes, transitioning effortlessly from stovetop to oven. Perfect for seafood lovers, this easy yet elegant one-pan recipe is ideal for impressing guests or treating yourself to a gourmet meal at home. Serve it warm with a crisp salad or crusty bread for a truly unforgettable dining experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 200 grams crabmeat
- 150 grams cherry tomatoes
- 2 tablespoons fresh parsley
- 2 tablespoons fresh chives
- 1 clove garlic
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 30 grams grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, crack the eggs and whisk them until smooth. Stir in the salt, black pepper, and grated Parmesan cheese.
Prepare the crabmeat by checking for any shells and gently flaking it into smaller pieces. Set it aside.
Slice the cherry tomatoes in half and finely mince the garlic. Chop the fresh parsley and chives.
Heat the olive oil in an oven-safe skillet over medium heat. Add the minced garlic and cook until fragrant (about 1 minute).
Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until they soften slightly.
Gently stir in the crabmeat, parsley, and chives, cooking an additional 2 minutes.
Lower the heat to medium-low and pour the whisked eggs evenly over the mixture in the skillet. Do not stir.
Cook the frittata on the stovetop for 5-6 minutes, or until the edges start to set but the center remains slightly runny.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden on top.
Carefully remove the skillet from the oven and let the frittata rest for 5 minutes before slicing.
Serve warm or at room temperature with a light salad or crusty bread.
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 4275 mg | 186% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.1 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 752 mg | 58% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
