LOBSTER FRITTATA

LOBSTER FRITTATA
from Amy

AMOUNT CONTENTS


3 Medium-size yellow squash (3/4 Pound)

2 Red bell Pepper

1 Yellow bell pepper

1 Medium-size purple onion, peeled/diced

2 Garlic cloves

3 Tablespoons of Olive Oil

6 Large eggs

1/4 Cup of whipping cream

1 Teaspoon of Saffron threads

3 Tablespoons of chopped fresh Basil

1 ½ Teaspoon of fine-grain Sea Salt

½ Teaspoon of freshly ground pepper

1 Pound of steamed/boiled Lobster, cut into 1" pieces

( about 2 x 2 1/4 pound lobsters; can substitute with shrimp if you prefer)

2 Packages of Boursin Cheese, crumbled (2 x 5 ounces)

2 Cups of shredded Swiss cheese (2 x 8 ounces)


Instructions:


Cut the squash into 1/4 inch thick slices...Cut the bell peppers into 1/4 inch strips...Cut the onion in half, lengthwise, and slice...Mince the garlic.


Saute the squash, bell peppers, onion and the garlic in hot olive oil in a large skillet for 5-8 minutes or until crispy-tender.


Whisk together the eggs and the next five (5) ingredients...Stir in the lobster, Boursin cheese, Swiss cheese and the sauteed vegetables.


Pour into a buttered 10" spring-form pan...place the pan on a baking sheet.


Bake at 350' for 69 minutes or until set...let stand for 10 minutes before serving...Yields 8 servings.