Crab Avocado Frittata

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I now travel back in time to 1984 (Houma, Louisiana), to an old establishment called “Parrot’s,” where I first came across, quite frankly, the best frittata in all the old bayou. This classic Italian puff omelet got a decadent twist to it down here in Cajun Land. Exotic combinations of ingredients, unique preparation, and the style in which each frittata was serve, made this dish stand alone on the cutting edge. Here’s just one rendition of a thousand and one ways to Midnight.


Ingredients:


Three jumbo eggs (raw)


3 ounces heavy cream


4 ounces Gruyere Cheese (half in mixture/half melted on top)


3 ounces lump crabmeat (de-shelled)


One small ripe avocado (peeled, de-seeded, & chopped)


1 tablespoon diced green onions


1 teaspoon Creole seasoning


2 ounces white wine (dry)


Two mixing bowls


One individual size cast iron skillet dish (greased, bake and serve in)


Procedure:


1.  In one mixing bowl, blend together eggs and heavy cream. In the other bowl, add crabmeat, avocado, green onions, white wine, Creole seasoning, and half of the Gruyere cheese, combining together thoroughly, but not roughly.


2.  Meantime, pre-heat oven to 350 degrees. Grease cast iron skillet dish, gettin’ her ready for egg mixture.


3.  Now incorporate egg mixture to the crabmeat avocado mixture, folding together gently. Pour combined contents into greased skillet dish and bake in pre-heated oven. 


4.  Depending on what type of oven you have, time will vary. A convection oven generally cooks twice as fast as an old basic Dutch style oven. I personally cook by sight, smell and touch when it comes to frittatas. 


5.  It’ll puff up double in size, be firm to the touch and lightly golden, that’s when you top it with the rest of the cheese, melt it and serve it right out of the oven in the skillet it was cooked in. This serves one hungry soul … I kid you not!

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