This frittata is quite nice and light compared to a typical frittata. By using only 2 eggs and the rest whites creates a lighter/healthier- but equally as satisfying version. The trick to perfecting your frittata is ensuring you cook on super low to set the bottom and sides of the frittata before placing in the oven. The crawfish, goat cheese, and baby kale go very well together, I was quite happy with the outcome!
Prep Time: 10 min
Cook Time: 30 min
Serves: 4 Slices
- 2 Large eggs, beaten
- 1 C. Egg whites
- 2 TBS milk
- 1 C. Crawfish: peeled, cooked, deveined
- 1/4 C. Sweet onion, chopped
- 1 C. Baby Kale or Spinach (I used one cup but next time I’ll use 2).
- 1 Clove of garlic, minced
- 1 TBS Coconut oil
- 1/4 C. Monterrey Jack Cheese, reduced fat is fine.
- 1 tsp. Long pepper, ground (regular is fine).
- 1 tsp. Himalayan Pink Salt (regular is ok).
- 1/4 tsp Smoked paprika for the top of frittata.
- 1/4 C. Goat cheese crumbles for top
- Preheat oven to 425 F.
- In medium oven proof skillet sauté onions, garlic, and kale on low/medium in coconut oil until lightly cooked and fragrant: about 5 min. TURN HEAT TO LOW
- In medium mixing bowl: Whisk together eggs (2 eggs and whites), salt, pepper, milk. Then add cheese, crawfish, and give it a light mix.
- Carefully add egg and crawfish mixture to the skillet that contains the onion, garlic, and kale. Remove any kale or bit that may be on the edges with a spatula.
- Place goat cheese on top of mixture in skillet and sprinkle with smoked paprika.
- Let the frittata bottom and edges set on the stove top for about 5 min on low.
- Place in oven for 15-20 min or until done.