Crabcake Frittata

Crabcake Frittata Serves 6-8

    4-6 crabcakes depending on size
    2-3 Tbls unsalted butter

    10-12 Large eggs

    1 cup shredded Mont. Jack or Cheddar

    Salt and pepper

    1 Avocado

    Hot Sauce (Optional)

    Preheat oven to 375 degrees F. Break and whisk eggs, seasoning with salt and pepper and hot sauce if desired. Heat large saute pan over medium high heat and add butter. Heat until foamy. Crumble crabcakes into pan and heat through or until just golden brown. Pour eggs over eggs evenly over crabcakes and slowly incorporate stirring from the center out. Add cheese and avocado and continue stirring until eggs are slightly set. Place in oven and allow to bake for about 10 min. or until golden and puffy. Serve with hot sauce.

    I made this recipe at work and it was marvelous. This is definitely not a light breakfast. The crabcakes bring a richness and body to the fritatta that would not be there with just crab meat. The crab meat itself is a great addition to the eggs as it tends to combine well with the fluffy eggs. The avocado give the frittata pockets of creaminess lodged in the matrix of egg and crabcakes. The cheese just nicely rounds out the flavors and the hot sauce really ties it all together.