INGREDIENTS

INSTRUCTIONS

1. In a bowl, whisk the eggs until frothy and season with half the
salt and pepper.
2. 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.
3. 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.
4. 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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