1 large shallot
1 red bell pepper, small dice or julienne
3 tblsp extra virgin olive oil
8 eggs
1 cup shredded gruyere
1 8 oz container fresh lump crabmeat
1/4 tsp cayenne pepper, or to taste
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp Old Bay Seasoning
1/2 – 3/4 cup mixed fresh herbs, chopped
Preheat oven to 375F. In an oven-proof saute pan (10″) saute shallot and red pepper until tender, but not browned, about 3 minutes. In a separate bowl, break eggs and whisk. Add crabmeat, salt, pepper, cayenne, Old Bay, cheese and herbs. Whisk all together until fully combined. Pour into pan and cook on stovetop over medium-low heat until eggs begin to set at edges. Place the pan in the oven and bake the frittata until set, about 5 minutes. Keep an eye on the pan and remove from the oven as soon as the center of the eggs are set. Do not allow the top to brown or the frittata will dry out. Serve at once with a nice crusty bread, a green salad and/or a fresh fruit salad.