Whether served for brunch or dinner, the hearty flavors of crawfish, potatoes, and goat cheese are sure to satisfy.
Crawfish Boil Frittata
MAKES ABOUT 8 SERVINGS
Ingredients
- 1 large red potato, cut into ½-inch pieces (about 1 cup)
- 1 tablespoon kosher salt
- 2 tablespoons unsalted butter
- 1½ cups fresh corn kernels (about 2 ears)
- ½ cup chopped sweet onion
- 1 pound crawfish tails
- 2 tablespoons Creole Seasoning, divided (recipe follows)
- 10 large eggs
- ½ cup heavy whipping cream
- ½ cup crumbled goat cheese
- 1 tablespoon chopped fresh parsley
- Garnish: chopped fresh parsley, crumbled goat cheese
Instructions
- Preheat oven to 375°. Spray a large ovenproof skillet with cooking spray.
- In a saucepan, add potatoes and salt, and cover with water. Bring potatoes to a boil over medium-high heat; cook until tender, about 10 minutes. Remove from heat and drain; set aside.
- In a large skillet, melt 2 tablespoons butter over medium-high heat. Stir in corn and onion; cook, stirring, until onion is translucent, about 3 minutes. Stir in crawfish and 1 tablespoon Creole Seasoning; cook for 2 minutes. Remove from heat.
- In a large bowl, whisk together eggs, cream, and remaining 1 tablespoon Creole Seasoning until combined. Add potatoes, crawfish mixture, goat cheese, and parsley, stirring until combined. Pour mixture into prepared pan.
- Bake until eggs are set, about 30 minutes. Serve immediately. Garnish with parsley and cheese, if desired.
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Creole Seasoning
MAKES ABOUT ¼ CUP
Ingredients
- 1 tablespoon paprika
- 1½ teaspoons onion powder
- 1½ teaspoons garlic powder
- 1½ teaspoons dried oregano
- 1½ teaspoons dried thyme
- 1½ teaspoons ground red pepper
- 1½ teaspoons kosher salt
- 1½ teaspoons black pepper
Instructions
- In a small bowl, stir together all ingredients. Transfer to a clean jar. Store up to 6 months.
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