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Crabmeat Frittata with Tomatoes and Herbs
Serves 4 to 6

10 eggs
1 teaspoon kosher salt
Freshly ground black pepper
2 teaspoons minced garlic
3 tablespoons minced shallot
1 tablespoon olive oil
2 tomatoes, peeled, seeded, and diced (1 cups)
1 cup thinly sliced basil
2 teaspoons fresh thyme leaves
1 pound fresh lump or flake crabmeat, picked over to remove cartilage

In a bowl, whisk the eggs until frothy and season with half the
salt and pepper, In a nonstick 10-inch skillet, cook the garlic
and shallots in the olive oil for 1 minute over moderate heat. Add
the tomatoes, basil, and thyme, raise the heat, and continue cooking
until most of the water from the tomatoes has evaporated. Stir in
the crabmeat, season with the remaining salt and pepper, and cook
1 minute to heat through. Stir the eggs into the skillet. Over
high heat, continue stirring while simultaneously shaking the pan
back and forth over the flame. The eggs will begin to form small
curds. Continue stirring and shaking until the eggs are set but
still somewhat soft on top.

Loosen the frittata from the skillet with a rubber spatula and
slide it onto a large dinner plate. Cover the frittata with another
dinner plate and invert the plates. Slide the frittata back into
the skillet and continue cooking over high heat to brown the other
side, about 2 minutes. The cooked frittata should be golden brown
on both sides. Carefully transfer the frittata to a large dinner
plate, cut into wedges and serve hot or at room temperature.


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