Breakfast
Maryland Eastern Shore Frittata
Get ready to indulge in Maryland's egg-ceptional glory - the Eastern Shore Frittata!
Yields 12 Serving
Introducing Maryland's ultimate culinary masterpiece - the Eastern Shore Frittata! Get those taste buds ready to tango with this egg-quisite delight!
Ingredients
- 1 lb., 5 oz. (12 large Rosemary Farm eggs, beaten)
- 1 lb. (2 cups) sour cream
- 6 oz. canned crab meat
- 3 oz. (1 cup) Swiss cheese, shredded
- 8 oz. (2 cups) Gouda cheese, shredded
- 1/2 oz. (6 large) green onions, sliced
- 2 oz. (1/2 cup) red pepper, diced
- 2 tbsp. butter
- Sour cream (for garnish), as needed
- Green onions (for garnish), as needed
- Red pepper strips (for garnish), as needed
- If using frozen or liquid whole egg product.
Instructions
- Heat oven to 400° F.
- Whisk eggs and sour cream. Stir in crab meat, cheeses, onions, pepper and seafood seasoning.
- Using 2 (10-inch) skillets with oven-ready handles, divide and melt butter over medium heat. When butter begins to brown, divide egg mixture evenly between pans. Transfer skillets to oven.
- Bake 32 to 35 minutes or until set, firm and thoroughly cooked. Let cool slightly before serving.
- Cut each pan into 6 wedges. If desired, garnish with a dollop of sour cream, green onions, red pepper strips and a sprinkle of seafood seasoning. Serve immediately.
- Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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