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Baked Crab, Pepper And Spinach Frittata

Baked Crab, Pepper And Spinach Frittata is a breakfast recipe made with Onion Minced, Garlic Minced, Olive Oil, and Butter Softened. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 2 tsp
• 2 tbsp
• 1 tbsp
• 2/3 cup

Method (preview)

1. 1

   Saute the onion and garlic in olive oil over moderate heat until soft but not brown.

2. 2

   While onions are cooking, blanch the spinach in lightly salted boiling water for a few seconds until wilted.

3. 3

   Drain and immediately plunge into ice water to stop the cooking and set the color.

4. 4

   Drain again and gently squeeze as much of the moisture as possible out of the spinach with a clean tea towel.

5. 5

   Coarsely chop spinach and combine with onion mixture.

6. 6

   Season with salt, pepper and nutmeg.

7. 7

   Remove and cover loosely with plastic for a few minutes to sweat and then scrape off charred skin with the point of a knife.

8. 8

   Remove and discard seeds and stems and cut peppers into long thick slices.

9. 9

   Beat the eggs briefly together with the herbs and season with salt and pepper.

10. 10

    Layer one third of spinach mixture on bottom of pan.

11. 11

    Top with 1/3 of roasted red pepper, 1/3 of the cheese and 1/3 of the crab.

12. 12

    Pour about a third of the egg mixture over and gently tap pan and poke mixture to evenly distribute eggs.

13. 13

    Continue layering in this way.

14. 14

    Place terrine in a larger baking pan and pour enough hot tap water to come at least 2/3 of the way up the sides of the terrine.

15. 15

    Place in a preheated 325 degree oven, cover with parchment or foil and bake in a preheated 325 degree oven until eggs are just set.

16. 16

    Remove from water bath and let sit 15-20 minutes before unmolding if serving warm.