I do love a frittata. It’s such a great, easy recipe to put together for breakfast, brunch even lunch. The best thing is that it’s the perfect way to use leftover meat and vegetables from the night before. Leftover potatoes are heaven in a frittata, asparagus, shrimp chicken and even LOBSTER.
Who am I kidding? There’s no such thing as leftover lobster. I picked up a lobster especially for this recipe, I wanted to do luxurious weekend brunch for the family since we were all home today.
I used a dozen eggs and a one and a third pound lobster for this recipe. ..more lobster is always better so add more if you like. Roasted corn from last nights dinner added a bit of sweetness and creamy Boursin cheese added tangy was without being over powering.
Pan roasted mushrooms are a favorite of mine and the kids. We always eat a bunch of them before we put them into a recipe so I have to roast twice as many as I need. My husband HATES mushrooms (he’ll only eat them if my daughter cooks them LOL) so I’ll only put them in half of the frittata.
Whenever I serving something like this for a company I like to make sure a bit of each ingredient is visible on top of the dish. That way people know exactly what they are eating and can avoid any allergens they may have a problem with.
Be careful not to overcook your Lobster Frittata, you don’t want the lobster to become rubbery. The lobster is already cooked so place it in and on top of the frittata right before you put it into the oven just so it warms up.
You can put just about anything you like into a frittata. For me seafood, potatoes and tomatoes work best. Leftover pasta is great in a frittata, too. What would you put in your frittata? Let me know what ingredients you would use in the comments below.
- 12 large eggs
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon ground pepper
- 1 cup cooked corn
- 1 and 1/2 cups cooked lobster- the meat from one 1-1/3 pound lobster
- 1/2 cup peppers
- 1 cup sliced cooked mushrooms
- one 5.2 ounce package Boursin cheese-crumbled and divided in half
- Preheat the ovenf to 350 degrees
- Beat the eggs well for at least 2 minutes
- Heat the oil and butter in the non-stick pan over medium heat
- Pour eggs into the pan and stir
- Season with salt and pepper
- Once the eggs start to set stir in half the Boursin cheese, the corn, lobster meat (except for one claw), mushrooms and peppers.
- The eggs should not be fully cooked
- Turn off the heat.
- Place the lobster claw on top of the frittata
- Sprinkle the remaining half of Boursin cheese on top and bake for 10-15 minutes