3 cups small diced (peeled) Yukon potatoes
1 large bunch spring onions (about 8), white and green parts diced (divided use)
2 1/2 cups blue crab meat
3 ears' worth of fresh corn kernels (about 2 cups)
10 eggs, beaten
1/2 cup milk
3 oz crumbled feta
2 teaspoons Old Bay*
freshly ground black pepper
Preheat oven to 350. In a 12 inch cast iron skillet, heat oil and butter. When hot, saute the potatoes, and white parts of the spring onions until the onions are translucent and the potatoes are nearly fork-tender. Add the crab, green onion, and corn and saute until it is warmed through. Whisk the spices, cheese
and milk into the eggs.
Pour over the vegetable/crab mixture. Tilt the skillet slightly and turn to coat the ingredients in the skillet with the egg mixture. Keep on medium heat and cook until just beginning to set. Bake for 20 minutes or until the top is just beginning to brown and the center no longer jiggles. Check to make sure it is fully cooked by sticking it with a thin knife. Remove from pan and slice.
*If needed, I used crab leftover from picking steamed crabs so I didn't need this much Old Bay. However, if using fresh crab meat from the store, you can Old Bay it up!