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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 70.0
  • Total Fat: 2.6 g
  • Cholesterol: 86.9 mg
  • Sodium: 112.8 mg
  • Total Carbs: 5.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.5 g

View full nutritional breakdown of Crab Frittata calories by ingredient
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Crab Frittata

Submitted by: ACADEMAMA

Introduction

You could use any vegetables you have on hand. This is based on Mark Bittman's frittata recipe from "Food Matters," but I added some imitation crab because I had some in the fridge. You could use any vegetables you have on hand. This is based on Mark Bittman's frittata recipe from "Food Matters," but I added some imitation crab because I had some in the fridge.
Number of Servings: 8

Ingredients

    2 smallish onions
    2/3 stalk of celery
    two mini bell peppers
    a chopped carrot
    a large handful of spinach
    1 medium slicing tomato
    imitation crab (I used three pieces of "leg style," chopped up into small pieces)
    2-4 eggs
    cheese for the top (I used 1.15 oz of Cabot 75% reduced fat cheddar)
    herbs (I used dill)

Directions

Use a cast-iron skillet that can go in the oven. Cook the vegetables (except spinach and tomato) and the chopped crab with a bit of spray oil until the onions start to get tender. When they're soft, turn off heat; add the spinach and stir in to distribute. Slice the tomato and lay on top of the other vegetables. Beat the eggs and add the dill to them. Pour them over the top (you might have to use a spoon to distribute the egg; this is a lot less egg than most frittata recipes). Top with grated cheese. Cook in the oven until the eggs are set and cheese is melted.

Serving Size: makes 8 wedges

Number of Servings: 8

Recipe submitted by SparkPeople user ACADEMAMA.





TAGS:  Fish |

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