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We hope you got benefit from reading it, now let’s go back to crawfish boil frittata recipe. You can cook crawfish boil frittata using 12 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Crawfish Boil Frittata:
- Use unsalted butter, divided
- Provide small red potatoes from boil, coarsely chopped (~1 cup)
- Prepare corn kernels from boil (cut from cob, ~1 ear)
- Prepare chopped, small, sweet yellow onion from boil (may use fresh)
- Provide crawfish tail meat
- Prepare creole seasoning (such as Tony chachere's), divided
- Get large eggs
- Prepare plain Greek yogurt
- Use milk
- Get salt, optional
- Prepare shredded cheese (whatever type you prefer)
- You need chopped fresh parsley
Steps to make Crawfish Boil Frittata:
- Preheat oven to 375°
- In an oven proof pan, melt 1 tbsp of butter (I always go a little heavy on the butter) over medium-high heat; stir in potatoes, corn, and onion and cook, stirring, about 2 minutes (if using a fresh onion, cook alone in pan until soft before adding the potatoes and corn).
- Stir in crawfish and 1/2 tsp creole seasoning and cook for 2 minutes. Remove from heat.
- In a large bowl, whisk together eggs, Greek yogurt, milk, and remaining creole seasoning and mix until combined. Add salt, if using, and mix vigorously. Add crawfish mixture, cheese, and parsley to egg mixture, stirring until combined.
- Melt remaining butter over medium-high heat. Pour egg mixture into pan and cook on stove top until bottom begins to set, about 3 minutes.
- Place in oven and bake until eggs are set, ~20-25 minutes. It should be set on top and just beginning to turn golden, but still look moist.
- Garnish with parsely if desired and serve immediately!
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