Crab & Sweetcorn Frittata

I Love crab, but its something I don’t eat very often. I’ve recently rediscovered crab sticks, or seafood sticks, which are basically crab. They are a cheap and tasty way to include crab in your daily diet. They keep in a refrigerator for several days usually, so are great for the current climate we find ourselves in where we are trying to minimise trips to the supermarket.  Crab and sweetcorn work really well together and adding them in to an omelette or frittata makes a really filling, tasty and nutritious lunch. If you can’t find seafood sticks then try tinned crab meat. You can use tinned or frozen sweetcorn, whichever you have available to you. The chilli is optional.

Print Recipe
Crab & Sweetcorn Frittata
Keyword Crab, Egg, Leaves, Sweetcorn
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Keyword Crab, Egg, Leaves, Sweetcorn
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Peel and crush the garlic.
  2. Peel and thinly slice the onion, thinly slice the chilli.
  3. Drain the tinned sweetcorn and then lay out on kitchen roll to absorb any excess moisture.
  4. Tip the garlic, onion and chilli in to an ovenproof frying pan with the rapeseed oil.
  5. Shred the seafood sticks.
  6. Crack the eggs in to a bowl with the splash of milk and salt and black pepper. Whisk well to combine.
  7. Heat the frying pan over a medium heat and start to fry its contents, stirring regularly.
  8. Turn on the grill to high.
  9. Once the onion is starting to soften, add in the crab and sweetcorn and continue to fry for a further 2 minutes.
  10. Pour in the egg mixture evenly over the pan’s contents and leave for 2-3 minutes so that the egg starts to set.
  11. Occasionally run a spatula around the edge of the pan to make sure the frittata doesn’t stick.
  12. Once the bottom of the mixture starts to set, remove the pan from the heat and transfer it to the grill.
  13. Grill for 3-5 minutes, until the top of the frittata is set.
  14. To serve, slice the frittata in half, place each half on a plate, scatter over some salad leaves and have some toast on the side if you like. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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