Crab, Asparagus and Pepper Mini “Un” Frittatas

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.

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Crab, Asparagus and Pepper Mini
Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
1 small (74g) red bell pepper
22.9
0
0.7
4.4
0
1.5
3
1 bunch (227g) asparagus spears, tough stem ends removed
45.7
16
5.1
8.5
0
5.1
3.4
1 tbsp (14g) butter
100
11
0
0
0
0
0
2 tsp (2g) fresh tarragon, rough chop
2
0
0.1
0.5
0
0.3
0.2
3 large (150g) whole eggs
214.5
15
19.5
1.5
0
0
1.5
1 cup (238g) cream, heavy whipping
821
88
5
7
0
0
7
8 oz (227g) lump crab meat, drained and picked to remove shells
232
3.4
45.4
0
0
0
0
salt and fresh cracked pepper, to taste
0
0
0
0
0
0
0
Grand Totals (of 8 servings):
1438.2
133.4
75.8
21.9
0
6.8
15.1
Totals Per Serving:
179.8
16.7
9.5
2.7
0
0.9
1.9 g
75.4%
Fat
19.1%
Protein
5.5%
Carbs

Crab, Asparagus and Pepper Mini

Crab, Asparagus and Pepper Mini "Un" Frittatas

5 from 1 vote
Print Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8 Servings
Author: DJ Foodie

Ingredients

  • 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

Instructions

  • 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.
  • Serve!

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* Learn More: More about this recipe and nutrition …

8 thoughts on “Crab, Asparagus and Pepper Mini “Un” Frittatas”

  1. In the servings, it says 8. But in the directions it says to grease and put mixture in 24 mini. Is this the difference between regular size and mini muffins?

  2. Hi Laurie, Karen Z. is right. The idea is that it serves enough for 8 people ? with each person receiving 3 individual pieces.

  3. Can you freeze these for future use??
    —Reply posted by DJ on 2/22/2015
    I haven’t tried, but … I’m going to say “no”. Egg treats like these, especially without any starch to help absorb and hold moisture … it will turn into a sort of weird egg cup floating in water. It’ll change the texture into something borderline like scrambled eggs. Sorry! :/

  4. Can these be baked & then frozen????  Thanks
    —Reply posted by DJ on 6/3/2016
    I haven’t tried, but … I’m going to say “no”. Egg treats like these, especially without any starch to help absorb and hold moisture … it will turn into a sort of weird egg cup floating in water. It’ll change the texture into something borderline like scrambled eggs. Sorry! :/


  5. I made these and froze them. I defrost and reheat them in the microwave. Quite tasty. Not as good as they were fresh, but for 90 second in the microwave for 3 minis or 2 muffin size they make an awesome quick breakfast.

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