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Maryland Eastern Shore Frittata
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Eggs |
1 lb. 5 oz.* |
12 Large |
| Sour cream |
1 lb. |
2 cups |
| Canned crab meat |
6 oz. |
- |
| Swiss cheese, shredded |
3 oz. |
1 cup |
| Gouda cheese, shredded |
8 oz. |
2 cups |
| Green onions, sliced |
1/2 oz. |
6 large |
| Red pepper, diced |
2 oz. |
1/2 cup |
| Seafood seasoning |
- |
2 Tbsp. |
| Butter |
1 oz. |
2 Tbsp. |
| Sour cream (for garnish) |
- |
As needed |
| Green onions, sliced (for garnish) |
- |
As needed |
| Red pepper strips (for garnish) |
- |
As needed |
DIRECTIONS
- Heat oven to 400°F.
- Whisk eggs and sour cream. Stir in crab meat, cheeses, onions, pepper, and seafood seasoning.
- Using 2 (10-inch) skillets with oven-ready handles, divide and melt butter over medium heat. When butter begins to brown, divide egg mixture evenly between pans. Transfer skillets to oven.
- Bake 32 to 35 minutes or until set, firm, and thoroughly cooked. Let cool slightly before serving.
- Cut each pan into 6 wedges. If desired, garnish with a dollop of sour cream, green onions, red pepper strips, and a sprinkle of seafood seasoning. Serve immediately.
*If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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