Crabmeat Frittata with Herbs

 (serves 4 to 6)

Ingredients:

10 eggs
1 teaspoon kosher salt
Freshly ground black pepper
2 teaspoons minced garlic
3 tablespoons minced shallots
1 tablespoon olive oil
1 1/3 cups Muir Glen Organic Plum Tomatoes
1/3 cup thinly sliced basil
2 teaspoons fresh thyme leaves
1/2 pound fresh lump or flake crabmeat, picked over to remove cartilage

Directions:

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 one minute over moderate heat. Add the tomatoes, basil and thyme.
Raise the heat and continue cooking until most of the water from the plum
tomatoes has evaporated.

3. Stir in the crabmeat and season with the remaining salt and pepper. Cook
for one minute to heat through.

4. 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.

5. Loosed 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.

6. Slide the frittata back into the skillet and continue cooking over high
heat to brown the other side, about two minutes.

7. Carefully transfer the frittata to a large dinner plate, cut into wedges,
and serve hot or at room temperature.

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Recipe submitted by ARA, www.aracontent.com