Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, crawfish boil frittata. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Use crawfish tails, corn, onion and potatoes from your crawfish boil to make this Crawfish Boil Frittata. This Crawfish Boil Frittata brings all the flavors you know and love to brunch. Rinse the crawfish thoroughly in the bag in which they arrived to remove.
Crawfish Boil Frittata is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Crawfish Boil Frittata is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook crawfish boil frittata using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Crawfish Boil Frittata:
- Take 2 tbsp unsalted butter, divided
- Make ready 3-4 small red potatoes from boil, coarsely chopped (~1 cup)
- Get 1/2 cup corn kernels from boil (cut from cob, ~1 ear)
- Prepare 1 chopped, small, sweet yellow onion from boil (may use fresh)
- Prepare 1/2 lb crawfish tail meat
- Prepare 1 tsp creole seasoning (such as Tony chachere's), divided
- Prepare 6 large eggs
- Get 1/4 cup plain Greek yogurt
- Get 2 tbsp milk
- Make ready 1/2 tsp salt, optional
- Take 1/2 cup shredded cheese (whatever type you prefer)
- Take 1 tbsp chopped fresh parsley
Add crawfish boil seasoning (to taste) to boiling water. There may be no other crustacean with as many names as the crawfish: crayfish, crawdad, crawdaddy, mudbug, Florida lobster, spiny lobster, rock lobster, and freshwater lobster (to name a few). Nothing is better on a hot summer night than a traditional Louisiana Crawfish Boil. All you need for a good crawfish boil is fresh crawfish, a big cooking pot, friends and a beautiful day.
Instructions 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!
You want to do it right to get the most flavor. Add a little water to keep crawfish moist The best crawfish etouffee I have tasted!! This crawfish boil recipe is a one pot meal and a traditional New Orleans dish filled with crawfish, sausage, potatoes and fresh corn on This crawfish boil is our best recipe for this Southern classic. Crawfish boils are a time-honored tradition throughout the South. If you're planning to attend a crawfish boil during the upcoming season—usually in April and May in the South—then I've prepared.
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