Prep time: 20 minutes
Cook time: 20 minutes
Yield: 4 servings
Frittatas are similar to a quiche, just without the crust. In this recipe, the potato adds even more texture and heartiness to the dish. The key is to boil the potato in advance just until fork tender, and then thinly slice. Layer the potato slices in a circle in your skillet, so that they show up beautifully when you flip the frittata.
6 large eggs
1/4 cup half and half
1 teaspoon grated lemon zest
1/2 teaspoon smoked paprika
1 8-ounce container Big T Crab Dip
1 teaspoon salt
1 teaspoon pepper
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 large Yukon gold potato, boiled until fork tender and thinly sliced
1/2 cup baby arugula
Squeeze of lemon juice
Coarse sea salt and freshly ground pepper to taste
Preheat oven to 400 degrees.
Whisk together the eggs, half and half, lemon zest, paprika, and Big T Crab Dip in a large mixing bowl until combined. Set aside.
Add 1 tablespoon olive oil to a 10-inch nonstick skillet. Heat over low heat until oil is warm.
Arrange potato slices on the bottom of the pan, overlapping slightly. Cook potatoes until softened and starting to brown, about 5 minutes.
Slowly pour the egg and crab mixture over the potatoes. Increase heat to medium, and cook until egg mixture is set on the edges.
Place skillet in preheated oven. Bake until eggs are just set in the middle and top is browned, about 10-15 minutes.
Remove the frittata from the oven, and let cool in the pan for about 5 minutes. Run a spatula around the edge of the skillet. Place a serving plate over the top of the skillet and carefully invert frittata onto the plate.
Toss arugula with the remaining 1 teaspoon olive oil, squeeze of lemon juice, and a pinch of sea salt and freshly ground pepper.
Serve wedges of the frittata with the arugula on the side.