An omelete is typically made for one. The eggs are folded and may or may not have a filling of some kind and they are cooked over a medium-high heat in butter. On the other hand, a frittata is made for more people. Served open faced, it is generally thicker and cooked slowly, then finished off under the broiler. And here's one that will fill your mouth with bursts of joy!
- 8 large eggs
- 1/4 cup heavy cream
- 2 Tablespoons olive oil
- 1 Tablespoon fresh tarragon (or 2 teaspoons dried)
- 1/2 teaspoon salt
- 1 teaspoons crushed garlic
- 6 cups raw spinach
- 1 cup cooked crab
- 1-1/2 cup canned artichoke hearts (in water), chopped
- 1 cup fresh mozzarella
- Hot sauce to garnish
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Heat the oil in a deep, heavy skillet (about 6 to 8 inches) on low heat.
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Gently cook the spinach and artichokes in the oil. Lift the vegetables out and set aside.
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Whisk the eggs with the cream, tarragon, garlic and salt and some fresh ground pepper. I used a lot.
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Pour the egg mixture into the hot oil and let it set just slightly.
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Next, sprinkle the crab, spinach and artichokes over the top.
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Cook on low for a couple minutes. As the eggs are starting to set, lay the fresh mozzarella evenly over the top and cover.
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Continue to cook until the eggs are nearly set. Be sure to check it often so the bottom doesn't burn.
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Turn the broiler on and place the pan directly under the heat, cooking for just a few minutes. The top will be lightly browned.
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Remove from the heat and serve with hot sauce.
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