I’m a little obsessed with frittata’s, which is the perfect make-ahead boat food.
It uses up leftovers, it can be made with many different ingredients, transports easily and contains no pastry-a bonus in this healthy age.
Serve it with a crunchy green salad and a crisp white wine and you’ll have one outstanding boat lunch.
- 2 tablespoons olive oil
- 1 cup chorizo sausage (or kielbasa, cut into bite-size pieces)
- 2 cups sweet potato, shredded
- ½ cup sliced yellow bell pepper
- ¼ cup yellow onion, diced
- 8 eggs
- 1 tablespoon milk
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 Roma or Vine tomatoes, sliced
- 1 cup crabmeat (if using king or snow, cut it into bite-size pieces)
- ½ cup Monterey Jack cheese
- cilantro, for garnish
Preheat your oven to 350˚F. Heat the oil in an oven-safe skillet over medium heat. Add sausage, sweet potato, yellow pepper and onion and sauté for a few minutes.
Beat the eggs with the milk and salt then pour into the skillet and cook for 2 minutes. Scatter the crabmeat and cheese over the eggs. Arrange the tomato slices in a circular pattern on top of the eggs. Place the frittata in the oven and bake for 20 minutes or until eggs test done.
Garnish with cilantro and serve.