Lobster Frittata

Recipe from Oxmoor House

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  • 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


  1. Cut squash into 1/4-inch-thick slices; cut bell peppers into 1/4-inch strips. Cut onion in half lengthwise, and slice.
  2. Sauté squash, bell peppers, onion, and garlic in 3 tablespoons hot oil in a large skillet 5 to 8 minutes or until crisp-tender.
  3. 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
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