A delicate entrée suitable for a gathering of friends. The sweet crabmeat complements with the spinach and egg.
- 200 g (7 oz) cooked crabmeat
- ⅓ cup (80 ml/2½ fl oz) extra
- virgin olive oil
- 1 brown onion, finely diced
- 1 small garlic clove, minced
- 80 g (2¾ oz) spinach
- 6 large eggs
- 6 tbsp finely snipped chives
- 6 tbsp grated parmesan cheese
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pick through the crabmeat, removing and discarding any shell, then refrigerate until needed.
Heat half the olive oil in a frying pan and lightly fry the onion and garlic until translucent but not coloured. Add the spinach and mix until wilted. Remove from heat and mix in crabmeat, season and set aside to cool.
To make each frittata, whisk 1 egg in a bowl with 1 tablespoon chives, 1 tablespoon parmesan and a pinch of salt and pepper.
Heat some of the remaining oil in a small frying pan on medium–high heat, ensuring the oil covers the entire surface including the sides. Pour the egg mixture into the hot pan and tilt so the mixture covers the pan evenly. Cook for a minute, without turning – the frittata will still be a little creamy on top.
Slide the frittata onto a board and top with some spinach and crab mixture, then roll up to a diameter of about 3 cm (1¼ in) and cut into 5 rolls. Serve hot or, even better, at room temperature.
Recipe and image from Stefano Manfredi's Italian Food, Stefano Manfredi (Allen & Unwin, $59.99, hbk)