Lobster Frittata

• Meat

  • 1 Meat from one lobster

• Produce

  • 1 Leek
  • 1 tsp Thyme, fresh
  • 1 Zucchini

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 2 slices Bread, firm

• Dairy

  • 1/2 cup Cream
  • 2 oz Cream cheese
  • 4 oz Swiss cheese

Found on framedcooks.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 leek, cleaned and white and light green parts thinly sliced
• 1 zucchini, quartered and sliced
• 5 eggs
• ½ cup cream
• 2 ounces cream cheese, torn into chunks
• 4 ounces Swiss cheese, cut into small cubes
• 2 slices firm bread, cut into cubes
• Meat from one lobster, cooked and torn into bite-sized pieces
• ¼ teaspoon pepper
• ¼ teaspoon salt
• 1 teaspoon fresh chopped thyme

Directions

• Heat oil in a medium skillet over medium high heat. Add leeks and squash and saute until tender, 5-8 minutes and set aside.
• Preheat oven to 350.
• Beat eggs and cream until frothy in a large mixing bowl. Stir in sauteed veggies, cheeses, bread, lobster, pepper, salt and thyme. Pour into a pie plate or small to medium tart pan (spray with cooking spray first).
• Bake until eggs are set and frittata is golden, about 30 minutes. Cool for a few minutes, cut into wedges and serve.