bill's Notes:
Expand12 eggs Ask a question about this ingredient
1/2 cup creme fraiche Ask a question about this ingredient
1 pound lump crab meat Ask a question about this ingredient
2 teaspoons curry powder Ask a question about this ingredient
1.5 cups cherry tomatoes, halved Ask a question about this ingredient
1 cup chopped, green onions Ask a question about this ingredient
1 cup chopped red bell pepper Ask a question about this ingredient
1/2 cup chopped cilantro Ask a question about this ingredient
8 ounces ricotta cheese Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Preheat oven to 350 degrees.
Ask a question about this stepMelt butter in nonstick skillet over medium heat.
Ask a question about this stepAdd curry powder to butter and cook until fragrant, about 1 minute.
Ask a question about this stepAdd red pepper and onions and saute until soft.
Ask a question about this stepAdd crab and tomato and warm through gently. Salt and pepper to taste.
Ask a question about this stepAdd lemon zest to creme fraiche. Whisk eggs and creme fraiche together.
Ask a question about this stepPour egg mixture over crab and veggie mixture, stir well. Continue to cook over medium heat, stirring until mixture begins to set.
Ask a question about this stepMix cilantro and ricotta cheese. When eggs begin to set, add small dollups of cheese to top of frittata and bake about 12 minutes or until set.
Ask a question about this stepServe hot or room temperature, cut into wedges.
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
oh this looks FANSTATIC