Saturday, August 16, 2008

Lobster Frittata

Seasonal Recipe of the Week
I love a good frittata. It’s the best and easiest way to serve eggs at a brunch. Here is a recipe from Sarah Leah Chase for a lobster Frittata that is a sure hit.

3 tablespoons olive oil
1 medium red onion, sliced thin
2 cloves minced garlic
1 red, 1 yellow, and 1 green pepper, diced
6 large eggs
1/4 cup heavy cream
1 teaspoon saffron threads
3 tablespoons chopped basil leaves
Salt and pepper to taste
2 packages Boursin cheese (5 ounces each)
1 pound cooked lobster meat, cut into bite-size chunks
2 cups grated Gruyere cheese

Preheat oven to 350. Butter the bottom and sides of a 10-inch spring-form pan. Heat the oil in a sauté pan over medium heat. Add onions, garlic, and peppers and stir often till cooked and tender, about 10 minutes. While the veggies are cooking, whisk eggs and cream together in large bowl. Whisk in saffron, basil, salt, and pepper. Crumble the Boursin cheese into the mixture. Now stir in lobster meat and sautéed veggies. Add the grated Gruyere cheese. Pour mixture into prepared pan. Place pan on baking sheet to catch any drips, and bake until just firm, about 45-60 minutes. Let cool for 10 minutes then serve. Nice with some fresh greens and a light citrus vinaigrette.