Breakfast Crab, Shrimp and Vegetable Fritatta with four cheeses.
A very tasty breakfast
This is not a healthy breakfast, but it is delicious, filling, and a great treat for Sunday morning brunch. (It could be made a little healthier by substituting evaporated milk for heavy cream.)Anyway a Fritatta is an Itallian Ommelette, or is kind of like an "Italian Quiche," though this recipe is not at all Italian. This recipe can be made in advance and heated up per serving in the microwave no problem. I make this in a large non-stick skillet and cut it into slices.
The ingredients you will need for this recipe are about a cup of lump crab meat (or special or even claw) about a cup of raw 16-20 shrimp roughly chopped, half an onion diced, one roasted red pepper diced, one squash and one zuchinni diced, three cloves of garlic minced, a couple of tablespoons of butter, heavy cream, a half cup each of cheddar, mozzerella, parmesan, and feta cheeses, a teaspoon of old bay seasoning, about 12 eggs beaten, and a box of orchetti (you could substitute bowtie, or even elbow macaroni) cooked, drained, and cooled.
Note: I think I sometimes add chiffonade basil, and asparagus as well.
Note: I estimated how many eggs I used. It should be enough egg to completely cover all the orhchetti but not so much that the orchetti is swimming. The finished texture should be somewhere between a quiche and baked pasta.
In a large nonstick skillet add the garlic, onion, roasted red pepper, zuchinni, squash (aspargus and basil), crab and shrimp. Cook until the shrimp is done. Add about two cups of heavy cream around the edges as if you are making a pan alfredo sauce (see my recipe for quick and easy restaurant style alfredo sauce) Add the cooked and drained orchetti, old bay, cheeses and egg. Stir well. Top with more cheddar (if desired). Bake at 400 degrees until the egg is firm. Allow to cool fifteen minutes or so (to allow the cheese to become firm) before slicing.
This is not something I would eat every day for breakfast. It's a little too expensive and fattening for that. This is a recipe that I have enjoyed quite a bit everytime I've made it.
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