Five Star Frittata

So it’s Sunday and you are waking up slow…… maybe a little worse for wear from the previous night’s festivities?  Or maybe you are fresh as the dew on the grass at 6:45AM.  One way or the other you are hungry and in need of nourishment.  Don’t poison yourself with another fast food breakfast sandwich and hash brown combo with a sub par coffee.  That greasy egg McWhatever does have it’s time and place, but not today.  Today is Sunday,  the working stiff’s Sabbath. The last day to relax before it’s back on the grind. Treat yourself my friends.

You probably have the means to make an ordinary breakfast extraordinary with the ingredients in your fridge… you just don’t know it yet.  By the end of this recipe, you’ll know what to keep on hand.  These ingredients are definitely on the lavish side, but don’t worry! We’ve got your back.  There are some more affordable and common items that will suffice as exceptional substitutes.  So here is a five-star frittata that will be sure to satisfy any hungry soul with an appetite for something more on a Sunday morning.

Five Star Fritatta (For Two)

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Serves	2
Prep time	5 minutes
Cook time	10 minutes
Total time	15 minutes
Meal type	Breakfast

This is a quick and delicious frittata, that combines the mild flavor of lobster, havarti, and orange bell pepper.

Ingredients

• 4oz leftover cooked lobster, chopped (or imitation lobster/crab, shrimp)
• 1/4 cup havarti cheese, cubed (or any other mild, gooey,cheese such as mozz provalone or gouda)
• 2 green garlic, finely chopped (or 1 scallion finely chopped)
• 1/4 orange bell pepper, finely chopped (red or yellow will work too)
• 1 tablespoon butter
• 3 large eggs
• 2 tablespoons creme fraiche (or plain yogurt)

Optional

• 1 tablespoon fresh basil (chiffonade)

Directions

1.	In a heated 8" non-stick skillet, add butter, green garlic, bell pepper, and lobster. Season with salt and pepper. Saute over medium heat for about 3 minutes, until vegetables have softened.
2.	Meanwhile, whisk eggs & creme fraiche together. (It's fine if the mixture has some creme fraiche clumps. They will melt as it cooks.) Season with salt and pepper.
3.	Reduce heat to medium low, add egg mixture let cook for about a minute. Then add cubed cheese on top of the egg mixture.
4.	Place in a pre-heated 350 degree oven, and let bake for about 5-7 minutes until cheese is melted and egg is cooked through (but still fluffy). Remove from pan, cut into slices like a pizza, sprinkle with fresh basil, and garnish with fresh fruit.

Some tips:

* Cubing the cheese is better than shredding for this dish because it becomes an ingredient you can identify with your tongue, instead melting into the egg and creating one homogeneous texture.

* These ingredients are subtle and complimentary.  For this recipe you don’t want to use sharp cheddar or green bell pepper because they would overpower the flavor of the lobster, not enhance it.

* Egg, lobster, orange bell pepper, and havarti… these are all delicate ingredients.  They sing together harmoniously like a choir.  It doesn’t always have to be bold and loud to be “Big Flavor”.  A whisper can resonate more than a yell if the message is clean and clear.

* Mimosas would round out this dish wonderfully. Who doesn’t like a little champagne with their lobster??

Shared on Full Plate Thursday, It’s a Keeper Thursday, Weekend Potluck,

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