Monday evening marked the start of Passover, and that can only mean one thing: I’m eating a lot of eggs this week. I love to eat frittatas during Passover because they are a simple, one-dish meal packed with protein and veggies, and don’t contain any of the grains we are forbidden to eat during the holiday. I’m probably going to make my Spinach and Artichoke Frittata one night, or maybe my Smoked Salmon, Avocado, and Goat Cheese Frittata. But there’s one frittata I won’t be eating this week. That’s this one.
Don’t worry, this is not one of those blog posts that screams “I made this recipe and really didn’t like it but I’m posting it anyway because I thought you might.”
I greatly dislike those kinds of posts.
This recipe is every bit as delicious and healthy as I’d like, but there’s one thing it isn’t: kosher.
If you read my blog and are familiar with the laws of kashrut, you be scratching your head because it’s pretty clear I don’t keep kosher. Shrimp is one of my favorite ingredients, and I don’t shy away from mixing meat and dairy in the same dish. That is, most of the time. Roughly 357 days per year. During the eight days of Passover, I make a reasonable effort not only to avoid leavened products and those containing wheat, barley, oat, spelt and rye, but also things like shellfish, chicken sausage in a pork casing, and dairy desserts after a meat meal.
But just because I won’t be eating this frittata stuffed with tender crab meat, crisp asparagus, sweet sundried tomatoes and tangy cream cheese, doesn’t mean you can’t. And really, you should. It makes a great weeknight dinner, and would also be a light and lovely addition to your Easter brunch. Sharing Easter recipes during Passover? Yep, that’s me. I’m just that caring kind of person. Happy Spring Holidays, whichever one(s) you are celebrating.
Crab and Asparagus Frittata
Makes 4 large servings
3/4 cup liquid egg substitute or egg whites
4 oz nonfat plain Greek yogurt
1/4 cup chopped fresh basil
1/2 teaspoon salt
freshly ground pepper
1 cup chopped red onion
6 oz asparagus, cut into 1/2″ pieces
2 cloves of garlic, minced
2 oz sundried tomatoes, reconstituted in warm water, and roughly chopped
1 lb lump crab meat
3 oz reduced fat cream cheese, softened
Preheat oven to 400ºF.
Whisk together the eggs, egg substitute, yogurt, salt, pepper, and basil. Set aside.
Heat large, oven-safe skillet coated with cooking spray over medium heat. Cook the onion and asparagus until softened, about 5 minutes. Add the garlic and sundried tomatoes, and cook one minute more, then add the crab meat. Cook, stirring, for a few minutes.
Break up the cream cheese into small pieces and sprinkle evenly over the crab mixture. Pour in the egg mixture, increase heat to high, and cook for about five minutes, stirring occasionally, until the bottom is set. Turn off the heat and place the skillet in the oven for 10-15 minutes, or until the frittata is set. Let rest for a few minutes before slicing and serving.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 8.4 g
Cholesterol: 243.8 mg
Sodium: 602.9 mg
Total Carbs: 15.2 g
Dietary Fiber: 4.6 g
Protein: 37.0 g
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