1 no ingredients
A Recipe for
Baked Crab Pepper & Spinach Frittata
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This Recipe for Baked Crab Pepper & Spinach Frittata is one of thousands in the Recipes-to-go Egg Cookbook.
Herb Tip |
If you enjoy this Baked Crab Pepper & Spinach Frittata Recipe - you should enjoy the recipe collections you can find on the websites below:
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Food Tip |
This is a recipe for Baked Crab Pepper & Spinach Frittata from the recipe cookbook of Recipes-to-go (Egg)
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
Food Tip |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
1 c Onion -- minced
2 ts Garlic -- minced
2 TB Olive Oil
1 Lb Fresh Spinach (1 Lg.Bunch)
: wash, stems removed
: Salt And Freshly Ground
: Pepper
: Freshly Grated Nutmeg
2 md Red Bell Peppers
1 TB Butter -- softened
6 lg Eggs
1 TB Minced Fresh Herbs
2/3 c Asiago Or Parmesan Cheese --
: coarsely grated
8 oz Dungeness Crab Meat -- well
: picked over
Saute the onion and garlic in olive oil over moderate heat until soft
but not brown. While onions are cooking, blanch the spinach in
lightly salted boiling water for a few seconds until wilted. Drain
and immediately plunge into ice water to stop the cooking and set the
color. Drain again and gently squeeze as much of the moisture as
possible out of the spinach with a clean tea towel. Coarsely chop
spinach and combine with onion mixture. Season with salt, pepper and
nutmeg.
Over an open flame or under a broiler, char peppers on all sides.
Remove and cover loosely with plastic for a few minutes to sweat and
then scrape off charred skin with the point of a knife. Remove and
discard seeds and stems and cut peppers into long thick slices.
Lightly butter or oil a small terrine or loaf pan (8x4x2 1/2 inches)
and line the bottom with buttered waxed paper or parchment.
Beat the eggs briefly together with the herbs and season with salt and
pepper. Layer one third of spinach mixture on bottom of pan. Top with
1/3 of roasted red pepper, 1/3 of the cheese and 1/3 of the crab.
Pour about a third of the egg mixture over and gently tap pan and
poke mixture to evenly distribute eggs. Continue layering in this way.
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. 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. Remove from water
bath and let sit 15-20 minutes before unmolding if serving warm.
Yield: 6 servings
~ - - - - - - - - - - - - - - - - -
NOTES : Show: 10/24
*chives, tarragon, dill or a combination.
Recipe By : COOKING RIGHT SHOW #CR9746 From: Bill Spalding
<billspa@icanect.Ne
Serves: 1
Baked Crab Pepper & Spinach Frittata Recipe brought to you by Recipes To-Go