Crab and Chorizo Frittata

Breakfast for Dinner is definitely one of the dining trends right now. I used a mini cast iron skillet to make an individual frittata, however the recipe is written for a large 12′ skillet, you can easily portion to suit your needs.

  • Prep Time: 30m
  • Cook Time: 15m
  • Total Time: 45m


  • 8 ounces Crab meat
  • 1 tablespoon Butter
  • 1/2 teaspoon Pepper
  • 1 teaspoon Salt
  • 1 cup Shredded Cheddar
  • 4 Scallions, thinly sliced
  • 1/2 cup Heavy Cream
  • 1/2 cup Chorizo mix
  • 12 Eggs
  • 1 tablespoon EVOO


  1. Preheat oven to 425⁰. In a large bowl, crack the eggs add the cream and lightly beat to mix. Add the crab, chorizo, scallions and ¾ cup of the cheese. Heat a 12” cast iron skillet over medium-high heat. Add the butter and EVOO and heat to melt butter. Whisk the egg mixture and add to the hot skillet. Stir immediately with a rubber spatula to evenly disperse all ingredients. Sprinkle the remaining cheese over the top. Once the outer edges start to set and lightly brown (about 2 minutes), carefully transfer the pan to the oven. Allow to cook for about 10 minutes, until the mixture is puffy and the center is still slightly wiggly. Remove and allow to cool slightly. Cut and serve. This can also be made in individual mini cast iron pans, adjust the cooking time accordingly.

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