Crab and Shallot Frittata - great for breakfast, brunch, lunch, or dinner!

Crab and Shallot Frittata

Course Main Course
Cuisine American
Servings 4


  • Butter for greasing the pan
  • 1 ½ tablespoons panko bread crumbs
  • 1 tablespoon olive oil
  • 1 large shallot finely chopped
  • 1 cup 8 ounces shredded mozzarella
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup cooked crab meat
  • ½ teaspoon black pepper


  1. Preheat oven to 425°F with rack in middle. Butter 10-inch glass pie plate or round casserole dish, then sprinkle the pan with bread crumbs.
  2. Heat a small saucepan over medium-high heat, and add the oil. Cook shallots until softened, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top.
  3. In a separate bowl, whisk together eggs, milk, crab, and pepper, and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes for a shallow pan, and 30-40 minutes for a deep pan. Allow baked frittata to cool 10 minutes before serving. Cut into wedges to serve. Enjoy!
  4. Can be served hot, at room temperature, or cold from the fridge.