Servings: 8 Prep: 15 min Cook: 20 min Total: 50 min
These fun little snacks are intended for a morning or early afternoon party, event or gathering. They’re incredibly easy to make, attractive and delicious! They taste somewhat like a full and creamy crab cake. They’re yum!
Usually a frittata (kind of a twist on the Italian word for “fry”) is made in a single sauté pan, where it is like a large open faced omelet. It’s often flipped, baked or browned on the top in a broiler. It is often sliced into wedges … like a quiche (minus the crust). This is baked in a mini-muffin pan, rendering it an “un” frittata. It’s not fried.
Note: This recipe is for a total of 24 mini “un” frittatas. However, for a full muffin sized frittata, reduce the temperature to 375 F and bake for about 15 minutes longer.
Crab, Asparagus and Pepper Mini "Un" FrittatasPrint Rate
- 1 small red bell pepper
- 1 bunch asparagus spears tough stem ends removed
- 1 tbsp butter
- 2 tsp fresh tarragon rough chop
- 3 large whole eggs
- 1 cup cream heavy whipping
- 8 oz lump crab meat drained and picked to remove shells
- salt and fresh cracked pepper to taste
- Pre-heat oven to 425 F.
- Remove the seeds from the bell pepper.
- Dice the bell pepper into very small pieces, roughly the size of a small pea. Set aside.
- Cut the top inch off 24 stalks of asparagus (optional). With the remaining asparagus, slice small rings, each about 1/4 inch slice. Each little "coin" will be roughly the same size as the bell peppers.
- Heat up a sauté pan, on the stove over high heat.
- Add the butter to the pan, and swirl it around.
- Quickly add the peppers and asparagus. Season with salt and pepper. Toss in the fresh tarragon. Toss it all together and make sure it tastes good. After about 1 minute, place the ingredients on a room temperature plate or pan. Set aside.
- Whisk together the eggs and cream. Add a small amount of salt and pepper.
- In a bowl, mix together the fresh lump crab and vegetable mixture.
- Grease two 12-cup mini muffin pans. Evenly divide the crab-veggie mixture between each of the 24 cups.
- Pour the egg mixture into each up, filling it just over 3/4 of the way.
- Place a raw asparagus spear in the top of each muffin cup.
- Bake for 15 to 18 minutes, or until the eggs puff evenly and slightly brown on the top.
- Remove from the oven. They will fall. Let set for a further 5 minutes, before serving.
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* Learn More: More about this recipe and nutrition …