Blue Crab Tomato Frittata

1 3/4-2 cups blue crab meat
1 small onion, diced
1 cup shredded sharp cheddar
1 1/4 cup diced fresh tomato
1/2 cayenned pepper, diced
8 eggs, beaten
1/2 cup Greek yogurt
2 teaspoons Old Bay
freshly ground black pepper
olive oil

Preheat oven to 325. In a 12 inch cast iron skillet, heat oil and butter. When hot, saute the tomatoes, peppers and onions until the onions are translucent. Add the crab and saute just until it is warmed through. Whisk the spices, cheese and yogurt into the eggs. I like to use my eggbeater because it makes me feel old timey and really beats the eggs and other ingredients until they are fluffy.

Pour over the vegetable 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. Place in the oven about 10 minutes or until the top is just beginning to brown. Check to make sure it is fully cooked by sticking it with a thin knife. Remove from pan and slice.

Yield: 6 servings

My thoughts:

I actually made this last October when I picked some tomatoes and cayenne peppers out of my garden but I thought it was a little late in the season to share fresh tomato recipes, people had moved on to apples and pumpkins. But it was really tasty so I filed this away to post this summer. We had just picked crabs and had some crab meat leftover so I thought that would be the perfect Baltimorean combination. The crab was already slightly Old Bay-y so I added some more to the frittata.

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