By | April 30, 2012


Prepare veggies and set aside. Whisk eggs in bowl and add 2 pinches salt and a few grinds of fresh black pepper.

Heat 8″ skillet on medium-high heat for 1-2 minutes, add olive oil and swirl in pan, then immediately add leeks. Turn in skillet a few times, and let cook about 1 minute. Add asparagus and combine, reduce to medium heat and cook a few minutes until a bit softened.

Turn off heat and add crab meat. Stir to combine. Pour eggs over mixture and shake gently so that eggs cover evenly and sprinkle crumbled goat cheese over top. Put skillet in the oven at 400º and check after 20 minutes.

The top should be browning and bubbly, and when shaken, the center should hold firm. If the top is browned, but the center is still jiggly, cover the skillet with a piece of loose foil and reduce heat to 325º for an additional 10 minutes.

Meanwhile, slice the arugula and toss with lemon oil and sea salt. When you remove the skillet from the oven, run a knife around the sides to loosen, then invert firmly over a cutting board. Cut into quarters or wedges.

When you plate it, turn the frittata upside down, so the original “top” is on top again.

Garnish frittata with a nice mound of arugula.

This frittata is especially good with a little sriracha (Asian chile sauce) drizzled over it.

Serves 4-8


  • *Equipment: Heat-resistant 8″ skillet that can be put in the oven – nonstick preferred.
  • 2 tablespoons olive oil
  • 8 eggs
  • 1 cup chopped leeks, white part only (make sure to clean well)
  • 1 cup sliced asparagus, top half only
  • 8 oz. crab meat
  • 3 oz. goat cheese
  • Salt
  • Fresh ground pepper
  • 1 cup arugula, sliced
  • 1 tablespoon lemon olive oil, or 1 tablespoon good quality olive oil and juice of 1 lemon
  • Sea salt
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