Baked Crab And Artichoke Mini Frittatas Recipe

Name: Baked Crab And Artichoke Mini Frittatas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (14 Oz. Size) Artichoke Hearts In Water (Not Marinated); 1 can (6 Oz) Crab Meat (lump Or Fancy); 1 cup (heaping) Low Fat Cottage Cheese; 1/2 cups Shredded Parmesan Cheese; 3 cloves Garlic, Minced; 1/2 whole Lemon, Juiced; 2 teaspoons Worcestershire Sauce; 1 teaspoon Dijon Mustard; 3 whole Eggs; 1 teaspoon Kosher Salt; 2 teaspoons Fresh Ground Pepper

Servings: persons

1 can (14 Oz. Size) Artichoke Hearts In Water (Not Marinated)
1 can (6 Oz) Crab Meat (lump Or Fancy)
1 cup (heaping) Low Fat Cottage Cheese
1/2 cups Shredded Parmesan Cheese
3 cloves Garlic, Minced
1/2 whole Lemon, Juiced
2 teaspoons Worcestershire Sauce
1 teaspoon Dijon Mustard
3 whole Eggs
1 teaspoon Kosher Salt
2 teaspoons Fresh Ground Pepper

1
Preheat the oven to 375 degrees F.
2
Take a 12 cup cupcake baking tin and grease liberally with non-stick spray or olive oil.
3
Drain and rinse artichoke hearts, then give them a rough chop (keep some chunks) and put in a mixing bowl.
4
Add drained crab meat, cottage cheese, Parmesan, minced garlic, lemon juice, Worcestershire sauce, and mustard to the bowl. Mix well to combine.
5
In a separate bowl, mix three eggs, salt and pepper. Whisk until slightly frothy and well incorporated.
6
Add egg mixture to artichoke mixture, stirring to combine.
7
Divide mixture evenly in the cupcake tins, filling each no more than 2/3 full.
8
Bake on middle rack for 10-15 minutes until tops are set and there is slight browning around the edges. (Be careful not to over cook the egg. Better to pull them out early and let them set - or zap in the microwave a few seconds) than to over cook and have rubbery frittatas.
9
Serves six if you can limit yourself to 2 per person. I can't.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can (14 Oz. Size) Artichoke Hearts In Water (Not Marinated), 1 can (6 Oz) Crab Meat (lump Or Fancy), 1 cup (heaping) Low Fat Cottage Cheese, 1/2 cups Shredded Parmesan Cheese, and more.

Yes, Baked Crab And Artichoke Mini Frittatas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Crab And Artichoke Mini Frittatas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions