Baked Crab, Pepper & Spinach Frittata
Submitted by bstyme
Layered baked frittata with Dungeness crab, charred red peppers, blanched spinach, and Asiago cheese, cooked in a water bath for a silky, custard-like texture. Elegant brunch or light dinner.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
50 minBaked Crab, Pepper and Spinach Frittata
This isn’t your average scrambled-egg-in-a-skillet situation.
Layers of blanched spinach, fire-charred red peppers, sweet Dungeness crab, and nutty Asiago cheese get stacked in a terrine and bathed in seasoned eggs.
Baked gently in a water bath, the result is closer to a savory custard than a typical frittata: silky, rich, and stunning when you unmold it and slice through those colorful layers.
It’s the kind of dish that looks like you spent all day in the kitchen, but the actual hands-on time is surprisingly manageable.
Chef Tips
- Squeeze the spinach dry: Any lingering water will make the frittata soggy. Wring it out thoroughly in a clean tea towel.
- Char peppers over an open flame: Gas burners or a broiler both work. The char adds a smoky sweetness you can’t replicate any other way.
- Water bath is non-negotiable: It prevents the eggs from overcooking and gives you that velvety, custard-like set.
- Serve warm or at room temperature: This frittata holds beautifully, making it ideal for brunch buffets or picnics.
Ingredients
Directions
Sauté the onion and garlic in olive oil over moderate heat until soft but not brown.
While onions are cooking, blanch the spinach in lightly salted boiling water for a few seconds until wilted.
Drain and immediately plunge into ice water to stop the cooking and set the color.
Drain again and gently squeeze as much of the moisture as possible out of the spinach with a clean tea towel.
Coarsely chop spinach and combine with onion mixture.
Season with salt, pepper and nutmeg.
Over an open flame or under a broiler, char peppers on all sides.
Remove and cover loosely with plastic for a few minutes to sweat and then scrape off charred skin with the point of a knife.
Remove and discard seeds and stems and cut peppers into long thick slices.
Lightly butter or oil a small terrine or loaf pan (8×4×2½ inches) and line the bottom with buttered waxed paper or parchment.
Beat the eggs briefly together with the herbs and season with salt and pepper.
Layer one third of spinach mixture on bottom of pan.
Top with ⅓ of roasted red pepper, ⅓ of the cheese and ⅓ of the crab.
Pour about a third of the egg mixture over and gently tap pan and poke mixture to evenly distribute eggs.
Continue layering in this way.
Place terrine in a larger baking pan and pour enough hot tap water to come at least ⅔ of the way up the sides of the terrine.
Place in a preheated 325℉ (160℃) oven, cover with parchment or foil and bake in a preheated 325℉ (160℃) oven until eggs are just set.
Remove from water bath and let sit 15 to 20 minutes before unmolding if serving warm.
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