Crawfish, Mushroom & Eggplant Frittata
Updated: Jan 4, 2020
It’s hard to believe that this past weekend was the first time I boiled crawfish this year. So with some leftover tails, here are a couple of possible recipes form them.
1 Eggplant, peeled and cut into 1-inch cubes
4 strips of Bacon
1 medium Onion, chopped
3 cloves Garlic, chopped
4 ounces fresh Mushrooms, sliced
1 pound Crawfish Tails
6 Eggs, lightly whisked
1/4 cup Half-and-Half
Creole Seasoning to taste
1/4 cup freshly grated Parmesan cheese
Preheat oven to 350℉.
Add eggplant to a large pot. Add enough water to cover. Boil until tender, about 10 minutes. Drain.
While eggplant is cooking, slice bacon into 1/2-inch pieces and fry in a large skillet until crisp. Remove bacon and drain on paper towel, reserving the bacon fat in the skillet.
Sauté the onion and garlic in the bacon fat until the onions are translucent, about 4 minutes. Add the mushrooms and cook until caramelized. Add the crawfish and cook until heated through. Add the eggplant, bacon egg, milk, Creole seasoning, and half of the Parmesan cheese. Stir gently to combine. Cook over medium-low heat, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle is still loose, 3 to 4 minutes.
Remove from heat and sprinkle the remaining cheese over the top. Place in the oven until the eggs are slightly puffed and the cheese is golden brown, about 5 minutes. Remove from oven, transfer to a serving platter, and cool for 5 minutes before slicing. Serve immediately.
Good Cooking, Good Eating and Good Living!!!