Crabby Asparagus Frittata {Tasty Tuesday}

Eggs are one of my favorite foods. They’re a great source of protein and they’re tasty too. Plus, they work with most diets.  If you’re eating low fat, use the whites only.  If you’re eating low carb, eggs are perfect without doing much of anything!

Here’s a super tasty recipe that you can adapt to work with pretty much any diet plan. Depending on the type of diet you’re following, you can choose regular or low-fat cheeses. Also, be sure to check any sort of seasonings you use to make sure the ingredients fit your diet. As for the eggs, if you are eliminating egg yolks from your diet, egg whites works perfectly fine, as well. You’ll need 16 egg whites to equal 8 whole eggs.

1 cup fresh asparagus, cut small
1 cup fresh mushrooms, sliced thin
1/2 cup green onions, chopped small
1/2 cup red bell pepper, cleaned and cut into thin strips
1/2 cup flaked crab meat
8 eggs
1/4 cup water
1 tsp dried Italian seasoning (or other mixed seasoning)
1/2 cup shredded mozzarella cheese
1 Tbsp grated fresh Parmesan cheese

Preheat oven to 375 degrees. Spray or rub oil into a 10 inch oven-proof skillet.

Put skillet on stovetop burner set to medium-high heat. When skillet gets hot, add asparagus, mushrooms, onions and bell pepper and cook until just tender but still somewhat crisp. This will take about 4 or 5 minutes. Remove from heat.

Add the crab meat and stir to combine ingredients.

In a separate bowl, beat the eggs, water, and Italian seasoning until mixture is well blended, then stir in the mozzarella cheese.

Pour this mixture over the crab and veggies in the skillet, just shaking the skillet a little to combine; do not stir.
Put skillet back on stovetop over medium heat and cook just until eggs set up around the edges, about 5 to 6 minutes, then sprinkle with the Parmesan cheese.

Bake in 375 degree oven until top is lightly browned, eggs are completely set, about 8 to 10 minutes.
Remove from oven and let sit at room temperature for 3 to 5 minutes, then serve by cutting into wedges.

Serves 4 to 6 people depending on whether this is served as a dinner, breakfast, or lunch, and whether or not you’re serving with sides.

Photo Credit: Pixabay

This post may contain affiliate links. Please see my Disclosure Policy for more information.

Leave a Reply

Your email address will not be published. Required fields are marked *