Asparagus and Crab Frittata with Arugula Salad | CookOS

Asparagus and Crab Frittata

Name: Asparagus and Crab Frittata with Arugula Salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 6 oz asparagus, cut on a bias into 2" pieces; 8 large eggs; ½ cup half and half; ½ tsp kosher salt; ½ tsp fresh ground pepper; 4 oz shredded parmesan cheese; 8 oz lump crab meat, cooked; 2 tbsp lemon juice; 4 oz arugula; 1 tbsp olive oil

This asparagus and crab frittata is an elegant, protein-rich breakfast dish that combines tender asparagus spears and sweet lump crab meat in a creamy egg base, finished with a citrusy arugula salad for bright contrast.

🌍Italian 🥗Keto 🥗Pescatarian 🏷️Asparagus 🏷️Crab 🏷️Frittata Breakfast

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Total

45 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

6 oz asparagus, cut on a bias into 2" pieces
8 large eggs
½ cup half and half
½ tsp kosher salt
½ tsp fresh ground pepper
4 oz shredded parmesan cheese
8 oz lump crab meat, cooked
2 tbsp lemon juice
4 oz arugula
1 tbsp olive oil

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Instructions

1
Add 6 oz asparagus to a Suvie pan and toss with 1 tbsp olive oil. Broil for 10 minutes.
2
During the broil, whisk the 8 eggs, 8 oz crab meat, ½ cup half and half, 4 oz parmesan cheese, ½ tsp salt, and ½ tsp black pepper together. Pour the egg mixture over the asparagus and stir. Load pan into the bottom of your Suvie, input settings, and cook now. Bottom Zone: Bake at 300°F for 35 minutes (for Suvie 2.0, Bake at 350°F). Top Zone: None
3
After the cook, remove the pan from your Suvie and let the frittata cool for 5 minutes.
4
While the frittata cools, drizzle 2 tbsp lemon juice over 4 oz arugula and gently toss with a fork. Divide frittata and arugula between plates and garnish with additional parmesan cheese and fresh ground black pepper.

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Tips & Notes

Pro tips

Bias-cut asparagus into 2-inch pieces so they cook evenly and present elegantly on the plate.
Use a non-stick or well-seasoned cast-iron skillet to prevent sticking and ensure a golden bottom crust.
Finish cooking the frittata under the broiler for 2–3 minutes to set the top without overcooking the eggs.
Squeeze fresh lemon juice over the arugula salad just before serving to preserve its bright, peppery flavor.

Substitutions

Asparagus → thin green beans or broccoli florets (adjust cooking time by 1–2 minutes)
Lump crab meat → cooked shrimp or lobster chunks (same quantity)
Parmesan → Gruyère or Pecorino Romano (same quantity)
Arugula → baby spinach or mixed greens (same quantity, adjust lemon juice to taste)

Storage & make-ahead

Store leftover frittata covered in the refrigerator up to 3 days; reheat gently at 325°F for 10–12 minutes or serve cold. The arugula salad is best made fresh.

Common Questions

Can I make this frittata ahead of time?

Yes. Cook the frittata completely, cool, cover, and refrigerate up to 3 days. Reheat gently in a 325°F oven for 10–12 minutes, or serve cold.

How do I know when the frittata is done?

The top should be set and lightly golden, and the center should no longer jiggle when you gently shake the pan. A skewer inserted into the center should come out clean.

Can I use imitation crab instead of lump crab meat?

You can, though lump crab meat has a sweeter, more delicate flavor. Imitation crab will work but the result will be less refined.

Is this recipe scalable?

Yes. Use 2 eggs per person and scale all other ingredients proportionally. Use a larger skillet and increase oven time slightly for thicker frittatas.