We woke up to a gorgeous calm morning moored at the Gibson Island Yacht Squadron, one of our favorite places on the Bay. The only thing that separates the mooring field from the Chesapeake Bay is a narrow causeway that enters exclusive Gibson Island. You’re protected from the bay current, but have an endless view of water.

So after the morning ritual of making a pot of French pressed coffee and wiping the dew off the cockpit cushions, I set to making a breakfast worthy of the beautiful morning, Crab Frittata.

Frittatas are Italian “omelettes” that are very simple to make. They are basically scrambled eggs that are baked in the oven or cooked in a skillet on the stove. But they are a little creamier with the added cheese and Half & Half. Frittatas can be baked in any baking dish, a cast iron pan preferred. This morning I made our Frittata in a Lodge cast iron cornbread pan. (another one of those heavy pans my skipper frowns upon!) With the 8 individual sections of the pan, the egg dish cooks fast and gives everyone a taste of the “crusty edge” that hold lots of texture and flavor.

Crab Frittata

Spray oil (like Pam)
1 red pepper, diced
3 scallions, chopped
1/2 cup shredded cheese
1/3 cup Half & Half
10 eggs
1/2 lb crab meat
Salt & pepper to taste

Light your galley oven and heat to 350-400 degrees. Try to keep above 350. Spray your baking dish or cast iron pan with spray oil and place in the oven to warm as the oven heats up. This will speed up the cooking time.

Chop all the ingredients except the crab meat. The cheese I used today was a combination of leftover Swiss Cheese slices and fresh Mozzerella. Lightly whip your eggs and add all of these ingredients, except the crab, to the mixture.

Once your oven reaches temperature, carefully remove the baking pan and let cool for about 5 minutes. It will still be hot, but should not “fry”  your eggs as you pour the mixture into the pan. (however there is no real harm done if the eggs do cook immediately.) You may want to hit it with another shot of cooking spray before pouring in the egg batter.

Pour the egg mixture into the hot pan, careful not to overfill.

Then, with your fingers, sink the lump crab meat into the egg mixture. Doing it this way keeps the lump crab intact and holds its flavor better. It’s okay if the crab meat isn’t submerged in the eggs; the eggs will soon puff up all around the crab as you can see below.

Bake for 30-40 minutes, until eggs are set. Remove from the oven and remember to turn your gas off. (it never fails that I forget this! You too?) Serve as soon as it comes out of the oven, piping hot and steaming. The Frittata will fall as it cools, as quickly as a cheese soufflé. But the flavor is still absolutely yummy!

Off we go. We unhooked the mooring ball and said goodbye to the little guy who, fortunately for him, did not make it into the Crab Frittata!