Crab Frittata is something I only recently learned how to make. Like, within the last year.
I wish I’d had this during my soft foods phase, I would have eaten so much better.
Eating to lose weight is a real thing, I promise. A perfect keto meal for that imitation crab your significant other insists on bringing home – what to do with it when they don’t finish the package and you don’t want your fridge to stink.
The star of this dish is the crab, and the supporting players are fresh eggs and shallots.
If seafood isn’t your thing, check out the No Excuses Chili instead.
Crab Frittata: SUBSTITUTIONS
To make this truly Keto, leave out the Madeira. But to make this truly delicious, don’t be stingy with the Madeira. Ha!
It is your choice to customize this based on where you are in your journey – Eating to Lose Weight or Maintenance Phase.
WHAT IS MADEIRA?
Madeira is a red cooking wine, about 12% alcohol! Its bold, full, and has a nice fruity flavor. It runs about $7-$10 a bottle at your local liquor store.
If you’re like me, and told your store doesn’t carry the fancy stuff like that, refrain from slapping your forehead and just ask where they keep their cooking wines.
HOW TO STORE TOMATO PASTE
Even though tomato paste comes in a small 6 oz can, that’s still almost always more than I need at any given time. I keep this in a small Tupperware in the fridge.
It keeps ALMOST forever if you don’t add anything to it.
Just use more recipes that call for tomato paste to prevent food waste.
You should anyway, because it’s got Lycopene in it.
WHAT IS LYCOPENE?
Lycopene is an antioxidant that you’ll probably hear about trending one day.
It checks off so many healthy boxes, things you may not even consider, like protection from the sun and as a preventative for cancer.
Don’t worry as much about taking vitamins (still take them), but just make better food! You’ll be happy, your waist will shrink, and you’re going to be much healthier.
It’s one of those small ingredients that your body absorbs better when mixed with other foods than in supplement form, so get cooking!
FOR GASTRIC BYPASS PATIENTS
This would be perfect for the soft foods phase after gastric bypass. Leave out the wine, though!
Also, many patients report that they do not tolerate eggs well after gastric bypass. If that’s the case for you, start with poached eggs first. Then, dive into the frittatas.
The most important thing is that you try, and try again.
Expose your pouch to a food many times and it will stop rejecting it.
You need the nutrition. Just brush your teeth…
INVEST IN YOURSELF
I love cooking with my ceramic coated cast iron Dutch oven. It’s the most used weapon in my kitchen arsenal.
- casserole dish
- Baker's Joy, or cooking spray
- Wooden spoon
- 3 Tbsp Butter
- 1 whole shallot minced
- 1 Tbsp olive oil extra virgin
- 1 cup of that awesome imitation crab I do actually like it…
- A pinch of pepper
- 2 Tbsp Madeira an extra splash or two is fine
- 1 Tbsp tomato paste
- 3 eggs
- 1 cup heavy whipping cream
- ¼ tsp salt
- a pinch of pepper again, I know, but for later
- Preheat the oven to 375F
- In a medium skillet, heat oil and butter until the butter foams. Add the minced shallot, and sauté until it is translucent.
- Add the crab meat and sauté until it falls apart. Season with the salt and pepper. Add the wine, and the tomato paste, and boil the crab meat until all the juices are evaporated. The crab will be a pretty, dark pink color – really dark if you added the wine.
- In a separate bowl, beat the eggs with the cream, and add the salt and pepper.
- Spray a casserole dish (one with high sides) with cooking spray or Baker's Joy (my preference). Pour the egg mixture into the dish. Add the crab mixture and stir to evenly distribute.
- Cook for about 25 to 30 minutes until it puffs up and looks almost like a cake.
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