Tuesday, August 2, 2011

Lump Crab-Carrot-Kale Frittata

Pia handed me a bag full of deep green lacinto kale, cabernet-hued beets, and carmine carrots. Best gifts ever. So, I paired the carrots and kale with some fennel and lump crab that I had on hand to make a frittata for dinner.

I softened the sliced fennel, chopped kale, and carrot coins in a little bit of olive oil. Transfered that to a buttered baking dish, covered it all with eggs beaten with milk, and seasoned it with fresh dill, pink Himalaya salt, and freshly ground pepper.

Bake it in a 350 degree oven till the center is firm, usually about an hour.

Served it with a roasted beet salad and a chilly glass of pinot grigio. Cin cin.

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