Frittata:
Preheat the oven at 350°F. Clean the seeds out of the peppers, and slice onions and peppers into strips of about 1/3 wide by 3 inches long. Sauté in a non stick pan with 1 tbs lobster oil on medium heat. Cook for about 5 minutes until the vegetables become translucent. Add the crab meat and mix together with the chopped basil. Reserve. Mix the eggs in a bowl with a whisk. Add salt and pepper and the cream. In a pan, pour the mix over the sauteed vegetables and mix with a wooden spoon over the stove to ensure it is well mixed. Cook in the oven for 5 minutes at 350°F. When the eggs are cooked remove from the oven, flip upside down on a plate and keep aside to cool down.
Bread:
Mix the butter in a bowl with the chopped garlic, parsley, parmesan cheese and remaining lobster oil (1 tbs). Mix well with a spoon and add pepper. Cut the baguette 2/3 length wise, spread the butter in the middle. Wrap the baguette with aluminium foil and bake in the oven for 35 min at 350°F. When ready, take the bread out of the oven, remove the aluminium foil and slice the bread into 8 pieces. Cut the frittata like a pie and enjoy with the warm bread. Also, if you like you can drizzle the cold frittata with a bit of balsamic vinegar. It also works very well with proscuitto ham.
* Crab meat can be substituted for smoked salmon, shrimp or any seafood. Nice recipe for brunch or picnic.
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