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Baked Crab, Pepper And Spinach Frittata

Make Baked Crab, Pepper And Spinach Frittata at home with Onion Minced, Garlic Minced, Olive Oil, Butter Softened, and Asiago Or Parmesan Cheese. Save it, add the ingredients to your shopping list, and cook it tonight.

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.