Lobster Frittata

Recipe from

Oxmoor House


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


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
My Notes

Only you will be able to view, print, and edit this note.

Add Note