Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, crawfish boil frittata. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Add crawfish mixture, cheese, and parsley to egg mixture, stirring until combined. Melt remaining butter over medium-high heat. Creole Seasoning until combined; add potatoes, crawfish mixture, goat cheese, and parsley, stirring until combined. Crawfish Boil Frittata, with crawfish tails, corn, onions and potatoes cooked first in a crawfish boil.
Crawfish Boil Frittata is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Crawfish Boil Frittata is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook crawfish boil frittata using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Crawfish Boil Frittata:
- Get 2 tbsp unsalted butter, divided
- Get 3-4 small red potatoes from boil, coarsely chopped (~1 cup)
- Get 1/2 cup corn kernels from boil (cut from cob, ~1 ear)
- Make ready 1 chopped, small, sweet yellow onion from boil (may use fresh)
- Make ready 1/2 lb crawfish tail meat
- Get 1 tsp creole seasoning (such as Tony chachere's), divided
- Get 6 large eggs
- Make ready 1/4 cup plain Greek yogurt
- Take 2 tbsp milk
- Prepare 1/2 tsp salt, optional
- Make ready 1/2 cup shredded cheese (whatever type you prefer)
- Get 1 tbsp chopped fresh parsley
Add to that any leftover andouille sausage and diced red bell pepper and BOOM! Instant delicious breakfast crawfish frittata that everyone will enjoy and nothing will go to waste. Use crawfish tails, corn, onion and potatoes from your crawfish boil to make this Crawfish Boil Frittata. Uncharacteristically for our gluttonous crew, we had leftovers.
Steps to make Crawfish Boil Frittata:
- Preheat oven to 375°
- In an oven proof pan, melt 1 tbsp of butter (I always go a little heavy on the butter) over medium-high heat; stir in potatoes, corn, and onion and cook, stirring, about 2 minutes (if using a fresh onion, cook alone in pan until soft before adding the potatoes and corn).
- Stir in crawfish and 1/2 tsp creole seasoning and cook for 2 minutes. Remove from heat.
- In a large bowl, whisk together eggs, Greek yogurt, milk, and remaining creole seasoning and mix until combined. Add salt, if using, and mix vigorously. Add crawfish mixture, cheese, and parsley to egg mixture, stirring until combined.
- Melt remaining butter over medium-high heat. Pour egg mixture into pan and cook on stove top until bottom begins to set, about 3 minutes.
- Place in oven and bake until eggs are set, ~20-25 minutes. It should be set on top and just beginning to turn golden, but still look moist.
- Garnish with parsely if desired and serve immediately!
Use crawfish tails, corn, onion and potatoes from your crawfish boil to make this Crawfish Boil Frittata. Uncharacteristically for our gluttonous crew, we had leftovers. Crawfish Boil Chowder Chef Nathan Richard, who now works at Cavan on Magazine Street, makes this chowder using crawfish, potatoes and corn from his seafood boils. Add potatoes; return to a boil. Feed a crowd with a Cajun-style crawfish boil prepared outside over propane heat or inside atop the stove.
So that is going to wrap it up for this exceptional food crawfish boil frittata recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
