This Crawfish Boil Frittata brings all the flavors you know and love to brunch.
Crawfish Boil Frittata
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- 1 large red potato, cut into 1/2-inch pieces (about 1 cup)
- 1 tablespoon kosher salt
- 4 tablespoons unsalted butter, divided
- 1½ cups fresh corn kernels (about 2 ears)
- ½ chopped sweet onion (about ½ cup)
- 1 pound crawfish tail meat
- 2 tablespoons Creole Seasoning, divided (recipe on page 58)
- 10 large eggs
- ½ cup heavy whipping cream
- ½ cup crumbled goat cheese
- 1 tablespoon chopped fresh parsley
- Garnish: fresh chopped parsley
- In a saucepan, add potatoes and salt, and cover with water. Over medium-high heat, bring potatoes to a boil, and cook until tender, about 10 minutes. Remove from heat, and drain; set aside.
- Preheat oven to 375°.
- In a large skillet, melt 2 tablespoons butter over medium-high; stir in corn and onion, and cook, stirring, until onion is translucent, about 3 minutes. Stir in crawfish and 1 tablespoon Creole Seasoning, and 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.
- In a large oven-proof skillet, melt remaining 2 tablespoons butter over medium-high heat. Add egg mixture, and cook until bottom begins to set, about 5 minutes. Bake until eggs are set, about 30 minutes. Garnish with parsley, if desired, and serve immediately.
Louisiana Cookin https://www.louisianacookin.com/