Having guests for the weekend? Want to impress them with a fancy breakfast? For an elegant presentation of this crab and asparagus frittata, choose slender asparagus spears and leave them long. Serves 6 Total Time: 32 minutes
1/3 cup milk
1/4 cup grated Parmesan cheese
1 tablespoon snipped fresh tarragon or basil
1/2 teaspoon black pepper
1/4 teaspoon salt
2 teaspoons olive oil
1/4 cup chopped onion
3 cloves garlic, minced
1 1/2 cups bias-cut fresh asparagus (1-inch pieces)*
2 tablespoons water
6 ounces fresh or canned lump crab meat, drained, flaked, and cartilage removed
1/3 cup bottled roasted red sweet peppers, drained and chopped
2 tablespoons snipped fresh Italian parsley
bottled hot sauce (optional)
Preheat broiler. In a bowl whisk together the first six ingredients (through salt).
Heat oil in a large broilerproof skillet over medium heat; add the onion and garlic. Cook 2 minutes. Add asparagus and the water. Cover and cook 4 to 5 minutes or until asparagus is tender. Drain and discard any liquid remaining in the skillet.
Evenly sprinkle the crab and roasted peppers over asparagus. Pour egg mixture over vegetables and crab in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist).
Place skillet under the broiler 4 to 5 inches from heat. Broil 1 to 2 minutes or until top is just set. (Or preheat oven to 400°F; bake about 5 minutes or until top is set.) Cut into wedges. Sprinkle with parsley and serve with hot sauce, if using. Yum Yum!