INGREDIENTS

INSTRUCTIONS

In a bowl, whisk the eggs until frothy and season with half the salt
and pepper. In a nonstick 10-inch skillet, cook the garlic and
shallots in the olive oil for 1 minute over moderate heat. Add the
tomatoes, basil, and thyme, raise the heat, and continue cooking  until
most of the water from the tomatoes has evaporated. Stir in the
crabmeat, season with the remaining salt and pepper, and cook 1  minute
to heat through. Stir the eggs into the skillet. Over high  heat,
continue stirring with a wooden spoon while simultaneously  shaking the
pan back and forth over the flame. The eggs will begin to  form small
curds. Continue stirring and shaking until the eggs are  set but still
somewhat soft on top. Loosen the frittata from the  skillet with a
rubber spatula and slide it onto a large dinner plate.  Cover the
frittata with another dinner plate and invert the plates.  Slide the
firttata back into the skillet and continue cooking over  high heat to
brown the other side, about 2 minutes. The cooked  firttata should be
golden brown on both sides. Carefully transfer the  frittata to a large
dinner plate, cut into wedges and serve hot or at  room temperature.
Converted by MC_Buster.  NOTES : from the Union Square Cafe Cookbook,
HarperCollins, 1994.  Here's a delightful open-faced omelet --perfect
for brunch--that uses  fresh crabmeat as its star ingredient. Serve
with Red Oakleaf and  Bibb Salad and roasted slices of sourdough either
buttered or  drizzled with olive oil. Serves 4 to 6  Recipe by: Good
Morning America  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1129
Calories From Fat: 580
Total Fat: 64.9g
Cholesterol: 1860mg
Sodium: 3304.9mg
Potassium: 3679.4mg
Carbohydrates: 67.6g
Fiber: 34.8g
Sugar: 17.1g
Protein: 84.9g