Maryland Eastern Shore Frittata
Touted as Maryland's favorite crustacean, the crab's delicate, tangy meat mixes easily into this dish. Pair with a side of fresh fruit, biscuits or simple hash browns.
12 large eggs
2 cups sour cream
6 oz. cooked, flaked crab meat
8 oz. smoked gouda cheese, shredded
3 oz. Jarlsberg or Swiss cheese, shredded
6 large green onions, sliced
1⁄2 cup diced red bell pepper
2 tbsp. seafood seasoning
2 tbsp. butter
Sour cream, sliced green onions, and red pepper strips (optional)
1. Preheat oven to 400°F. In bowl, whisk eggs and sour cream. Stir in crab, cheeses, onions, pepper, and seafood seasoning.
2. Divide butter between two 10-in. ovenproof skillets; melt over med. heat. When butter begins to brown, divide egg mixture evenly between pans. Transfer skillets to oven.
3. Bake 32-35 min. or until set, firm, and thoroughly cooked. Let cool slightly before serving.
4. Cut each frittata into six wedges. Garnish with sour cream, green onions, red pepper strips, and a sprinkle of seafood seasoning, if desired. Serve immediately.