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20
Apr
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Crab and Asparagus Frittata |
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
Printable Recipe
Makes 4 large servings
3 eggs
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.
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 290.6
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
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
d.liff @ yelleBELLYboo — April 20, 2011 @ 6:53 pm
Wow this looks amazing! Ever since I moved to the MD area I'm alway looking for crab recipes!
Kalyn Denny — April 20, 2011 @ 7:19 pm
Sounds delicious. Anything with crab sounds good to me!
Joanne — April 21, 2011 @ 12:14 am
I'm oh so tragically not actually celebrating easter this year…but I'm so okay with eating this for breakfast, lunch, and/or dinner…and saying that i'm celebrating easter by doing so! Really, I'll take any excuse to eat asparagus. I'm just that kind of girl. 😛
Amanda L. — April 21, 2011 @ 1:21 am
I've never actually made a frittata before. This one looks delicious!
Megan — April 21, 2011 @ 2:40 am
The combination of ingredients in this frittata sounds incredible!
Shannon — April 21, 2011 @ 3:09 pm
oh my, i love this frittata 🙂 perhaps my parents will have some crab…
Julie (Bananas for Bourbon) — April 21, 2011 @ 4:14 pm
Oh, love the ingredients for this fritatta! The greek yogurt, cream cheese, and crab especially pique my interest. With fresh, springy asparagus, this sounds amazing. Must try!
Table Talk — April 22, 2011 @ 12:04 pm
Feels decadent without all of the guilt—love this one, Cara!
Nicole, RD — April 23, 2011 @ 3:10 am
Wow, 2 of my favorite foods…must make!! 🙂 Thanks for another great recipe, Cara!
Kelly — April 23, 2011 @ 6:30 am
I adore crab but have to admit I've never thought about pairing it with sun dried tomatoes. Sounds delicious.
Andie @ CanYouStayForDinner — April 24, 2011 @ 3:09 pm
Looks wonderful Cara!! I love the flavors here. Wish I were having it for Easter brunch 🙂
Kate — May 12, 2011 @ 1:44 pm
This will be on my menu next time my H is out of town! Silly man, not liking asparagus…
Kate — June 1, 2011 @ 2:02 am
This will be on my menu next time my H is out of town! Silly man, not liking asparagus…