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Crawfish Boil Frittata on a plate.

Crawfish Boil Frittata

MAKES ABOUT 8 SERVINGS
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Ingredients Method

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

Method
 

  1. Preheat oven to 375°. Spray a large ovenproof skillet with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until eggs are set, about 30 minutes. Serve immediately. Garnish with parsley and cheese, if desired.