Frittata with Crab and Three Cheeses
This delectable crab and cheese frittata is perfect for a weekend brunch or light dinner entrée.
8 ounces Swiss chard
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup diced red bell pepper
3/4 cup crabmeat
2 tablespoons dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 large eggs, beaten
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
2 tablespoons freshly grated Parmesan cheese
- Remove and discard tough stems from chard. Blanch leaves in lightly salted boiling water until just wilted, about 2 minutes. Drain and immerse in ice water to stop cooking process. Drain again, gently squeezing out any excess moisture. Chop coarsely and set aside.
- Preheat broiler.
- Heat a large, oven-safe skillet over medium-high heat. Add olive oil and swirl to coat bottom. Add onion and bell pepper and sauté until soft, about 4 minutes. Add chard and sauté for 2 more minutes. Stir in crab, bread crumbs, salt and pepper; mix well. Pour eggs over top and sprinkle with Monterey Jack and cheddar. Reduce heat to medium and cook until bottom begins to set. Carefully lift cooked portion with a spatula and allow uncooked portion to run underneath. Continue to cook until bottom is a pale golden and top is almost set.
- Sprinkle Parmesan over frittata and place 5-inches from heat. Broil until top is golden and set, about 3 minutes. Serve warm or at room temperature.
Makes 6 servings.