| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Italian2 |
6 |
servings |
INGREDIENTS
| 4 |
oz |
Mushrooms; sliced, or |
| 1 |
|
Jar sliced; (4 ounces) |
|
|
Mushrooms; drained |
| 1 |
bn |
Green onions; (with |
|
|
Tops); sliced |
| 1/4 |
c |
Margarine or butter |
| 1 |
pk |
Frozen crabmeat; (6 ounces) |
|
|
Thawed and drained |
| 8 |
|
Eggs |
| 1/2 |
ts |
Lemon and pepper |
|
|
Seasoning salt |
| 1 |
c |
Shredded fontina or monterey |
|
|
Jack cheese; (4 ounces) |
| 1 |
tb |
Snipped fresh basil |
|
|
Leaves or |
| 1 |
ts |
Dried basil leaves |
| 2 |
tb |
Grated parmesan cheese |
INSTRUCTIONS
Cook mushrooms and onions in margarine in 10-inch ovenproof skillet,
stirring frequently, until tender, about 10 minutes. Stir in
crabmeat. Beat eggs and seasoning salt until blended; stir in Fontina
cheese and basil. Pour over crabmeat mixture. Cover and cook over
medium-low heat until eggs are set and light brown on bottom, 8 to 10
minutes. Set oven control to broil. Broil frittata with top about 5
inches from heat until golden brown, about 2 minutes. Sprinkle with
Parmesan cheese; cut into wedges. 6 SERVINGS.
Per serving: 100 Calories (kcal); 6g Total Fat; (58% calories from
fat); 8g Protein; 2g Carbohydrate; 251mg Cholesterol; 106mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: Betty Crocker's Smartcook
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