Lobster Frittata
I used a 4 quart non-stick, oven proof pan
Ingredients
- 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
Instructions
- 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