Lobster Frittata

Recipe from

Oxmoor House

Ingredients

3 medium-size yellow squash (3/4 pound)
2 red bell peppers
1 yellow bell pepper
1 medium-size red onion, peeled
2 garlic cloves, minced
3 tablespoons olive oil
6 large eggs
1/4 cup whipping cream
3 tablespoons chopped fresh basil
1 1/2 teaspoons fine-grained sea salt
1 teaspoon saffron threads
1/2 teaspoon freshly ground pepper
1 pound steamed lobster, cut into 1-inch pieces (about 2 [2 1/4-pound] lobsters)
2 (5-ounce) packages buttery garlic-and- herb spreadable cheese
2 cups (8 ounces) shredded Swiss cheese
Garnish: fresh parsley

Preparation

Cut squash into 1/4-inch-thick slices; cut bell peppers into 1/4-inch strips. Cut onion in half lengthwise, and slice.

Sauté squash, bell peppers, onion, and garlic in 3 tablespoons hot oil in a large skillet 5 to 8 minutes or until crisp-tender.

Whisk together eggs and next 5 ingredients; stir in lobster, cheeses, and sautéed vegetables. Pour into a buttered 10-inch springform pan. Place pan on a baking sheet. Bake at 350° for 1 hour or until set. Let stand 10 minutes before serving. Garnish, if desired

The Coastal Living Cookbook,

Oxmoor House

April 2004
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