Healthly Spring Recipe - Crabby Asparagus Frittata

Here is a great one full of healthy, fresh, spring ingredients. For the healthiest meal, be sure to use fresh and organic ingredients where possible, and fresh farm eggs from pasture-raised poultry, as these contain the most Omega-3 fatty acids for heart and brain health, and are lower in cholesterol and full of additional vitamins. You'll be able to tell, as the yolks will stand tall, and be bright orange! (You can find more info on healthy eggs in our previous blog post here.)  For fewer people, this recipe can be easily cut in half or scaled down.

Crabby Asparagus Frittata

Eggs I (Photo credit: Keith Marshall)

Ingredients:
1 cup fresh asparagus, cut small
1 cup fresh mushrooms, sliced thin
1/2 cup green onions, chopped small
1/2 cup red bell pepper, cleaned and cut into thin strips
1/2 cup flaked crab meat
8 fresh eggs
1/4 cup water (or milk)
1 tsp dried Italian seasoning (or other mixed seasoning)
1/2 cup shredded mozzarella cheese
1 Tbsp grated fresh Parmesan cheese

Directions:

• Preheat oven to 375 degrees. Spray or rub oil into a 10 inch oven-proof skillet.
• Put skillet on stovetop burner set to medium-high heat. When skillet gets hot, add asparagus, mushrooms, onions and bell pepper and cook until just tender but still somewhat crisp. This will take about 4 or 5 minutes. Remove from heat.
• Add the crab meat and stir to combine ingredients.
• In a separate bowl, beat the eggs, water, and Italian seasoning until mixture is well blended, then stir in the mozzarella cheese.
• Pour this mixture over the crab and veggies in the skillet, just shaking the skillet a little to combine; do not stir.
• Put skillet back on stovetop over medium heat and cook just until eggs set up around the edges, about 5 to 6 minutes, then sprinkle with the Parmesan cheese.
• Bake in 375 degree oven until top is lightly browned, eggs are completely set, about 8 to 10 minutes.
• Remove from oven and let sit at room temperature for 3 to 5 minutes, then serve by cutting into wedges.

Serves 4 to 6 people depending on whether this is served as a dinner, breakfast, or lunch, and whether or not you're serving with sides.