Seems fancy. It’s easy.
I developed this recipe when I had an epic failure of ravioli making. The pasta dough was all wet and sticky because I was living in Atlanta at the time– the city of 99% humidity 0% chance of rain. I tore apart 6 servings of ravioli and salvaged the stuffing, fed the pasta dough to the dogs, and pretended like I meant to make eggs for dinner.
8 oz mushrooms, chopped
1 clove minced garlic
8 oz shredded crab meat, you can used canned if you drain it well.
1 Cup ricotta cheese
2 TBSP flour (gluten free, pastry, rice, or other variety that suits your dietary needs)
1/4 Cup milk
1 TB butter
Saute mushrooms and garlic in a large oven-safe skillet on medium heat. Your 10 inch or greater cast iron is perfect for this. Beat eggs, milk and flour in a separate bowl. Fold in crab meat and ricotta. Chop the fresh tarragon. Mushrooms should be cooked through now. Spread them evenly over the pan. Pour egg mixture over the mushrooms. Turn heat to medium-low and cover. Cook for 5 minutes.
Uncover and sprinkle tarragon over frittata. The eggs should be loose at the top still. Transfer to 375 degree oven and bake uncovered 10-15 minutes until set.
Some people like a broiled top. If so, broil for last 2 minutes of cook time.
Slice into wedges and serve with arugula and sweet tomato salad.