Crab, Asparagus and Pepper Mini "Un" Frittatas
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.
Prep Time15 mins
Cook Time20 mins
Total Time50 mins
Servings: 8 Servings
- 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.
Serving: 8g | Calories: 179.78kcal | Carbohydrates: 2.73625g | Protein: 9.48g | Fat: 16.67875g | Fiber: 0.855g