The weekends are my bulk shooting days for food. I think of recipes that I must try and I shop, prep, cook and shoot them. In order to even get to that point of my day when I can do that, I know I have to repel everyone from the kitchen. The only way to do that is to feed them or have food ready for whenever I start hearing ” When will food be ready”, “I’m starving” or my personal favorite to hear “I’m the hungriest person in the universe”. Plus if nobody is up for breakfast I can call this brunch and be done with it. I never like my food shoots to feel rushed so I always like to throw something together ahead of time. My favorite thing to make in the mornings of my shoots are frittatas. A frittata is a crust less quiche that you can basically empty your entire refrigerator in. Anytime I have a excess of anything I already know where its going. This frittata is a little fancier then the most I make since I had lump crab meat I just had to use. The crab gives it a great sweetness, along with the paired earthiness from the mushroom plus some crunch from the onions. It’s also super cheesy and light. You’ll love it. Try it out and let me know what you think!
- 6 Eggs
- 1/2c Half and half
- 2Tb Parsley, chopped
- 1/2c Crab meat
- 1/2 Mozzarella cheese
- 1tsp Salt
- 1tsp Black pepper
- 5 Button mushrooms, sliced
- 1 Roma tomato, chopped
- 1/2 Red onion, chopped
- 1tsp baking soda
- Cooking Spray
- 1Tb butter
- In a sauté pan melt butter and sauté red onions and mushrooms for about 5 minutes. Till mushrooms are tender. Let cool
- In a bowl whisk together eggs, half and half, salt and pepper, plus baking soda.
- Toss in crab, cheese , tomatoes, red onions, and mushrooms. Fold with rubber spatula to combine.
- Spray cake pan with cooking spray till completely covered and add in frittata mix.
- Bake at 350 degree Fahrenheit for 35 minutes till completely cooked in the center.
- Let rest for 10 minutes prior to cutting . Serve with breakfast potatoes and enjoy!