Friday, January 28, 2011

Day 28 Dinner - Potato, Leek and Crab Frittata

When I'm not in the mood to spend a lot of time on dinner but I still want something hot, I love a good frittata.  The mild, sweet crab goes quite nicely with potatoes and leeks (although for a vegetarian dish, the crab can quite easily be omitted), and the ricotta adds a wonderful creaminess without too much fat.  Serve on its own for a light brunch, or add a simple green salad and you've got a quick and easy dinner.

Potato, Leek and Crab Frittata
serves 4

1 T butter
1 T olive oil
1 large leek, sliced and rinsed
1 pound fingerling potatoes, sliced
6 oz. lump crab meat
1/2 cup part-skim ricotta cheese
salt and pepper, to taste
8 eggs, whisked
1/4 cup grated parmiggiano reggiano
1 T fresh oregano, minced

Preheat oven to 450 degrees.  Heat butter and olive oil in a large, shallow pan over medium heat.  Add leeks and potatoes and saute until leeks are soft, about 7 minutes.  Add crab, ricotta, salt and pepper and stir until cheese is completely incorporated into the vegetables.  Add eggs and mix until vegetables are evenly distributed, then cover and cook for about 10 minutes. 

Sprinkle parmiggiano cheese on the top and transfer pan to oven.  Bake until fritatta is set and lightly browned on top, about 3 minutes.  Using a spatula, loosen the fritatta from the sides and bottom of the pan and slide onto a plate.  Sprinkle the oregano on top, slice into wedges and serve.

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