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Crab and Potato Frittata

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Crab and Potato Frittata

Servings

6

Prep Time

10 minutes

Cook Time

40 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Crab and Potato Frittata

Ingredients

  • 1 large Yukon gold potato
  • Kosher salt
  • 6 large eggs
  • 1/2 cup half-and-half
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon olive oil
  • 1 cup jumbo lump crabmeat
  • 1/2 cup baby arugula (chopped)

Instructions

  1. This recipe originally appeared on Giada on the Beach. Episode: Sunset Aperitivo.
  2. Put the potato in a pot with enough water to cover. Season the water generously with salt and place over high heat. Bring to a boil and simmer for 10 minutes. Drain well and let cool slightly. Cut into quarters and slice into thin pieces.
  3. Preheat the oven to 375 degrees F.
  4. In a medium bowl, whisk together the eggs, half-and-half, lemon zest, paprika and 1 teaspoon salt.
  5. Grease an 8-inch square baking dish with the olive oil. In the baking dish, combine the crab, arugula and sliced potatoes, making sure the potatoes are all lying flat. Pour the egg mixture over the top.
  6. Bake until the center is just set and the top is brown, about 30 minutes. Allow to cool for 10 minutes before cutting into 1-inch squares.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
12 grams
Protein
12 grams
Fat
8 grams
Saturated Fat
3 grams
Cholestrol
215 milligrams
Sodium
363 milligrams
Fiber
1 grams
Sugar
2 grams
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gluten free
nut free

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