Seafood Frittata

Dress up ordinary eggs with asparagus, mushrooms and imitation crabmeat. Take it to the table in 20 minutes! MORE+ LESS-

By Betty Crocker Kitchens

September 7, 2010

teaspoon olive or vegetable oil

oz fresh asparagus, cut into 2-inch pieces (about 1 cup)

3/4

cup thinly sliced fresh mushrooms

1/2

cup chopped imitation crabmeat

3/4

cup cheese-and-chive egg product

1/4

cup shredded mozzarella cheese (1 oz)

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1

Brush oil over bottom and up side of 10-inch nonstick skillet; heat over medium-low heat. Cook asparagus and mushrooms in skillet 3 to 4 minutes, stirring occasionally, until asparagus is crisp-tender. Reduce heat to medium-low. Stir in crabmeat. Cook until heated through.
2

Spread mixture evenly in skillet. Pour egg product evenly over mixture; do not stir. Cook 6 to 8 minutes or until egg is almost set. Sprinkle with cheese.
3

Set oven control to broil. Cover skillet handle with foil. Broil frittata with top 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted and eggs are set. Cut in half; serve immediately.