Seafood Frittata with Fennel, Orange, and Arugula Bread Salad
Also good for B, L, or D.
Recipe information
Yield
4 servings
Ingredients
Omit
Broccoli
Bacon
Tomatoes
Swap
5 cups trimmed, cleaned, and chopped arugula (2 bunches) for the romaine lettuce
Add
1 fennel bulb, cored and very thinly sliced, plus a few fronds, chopped
2 navel oranges, peeled and chopped
1 pound small, raw deveined and peeled shrimp
1 6-ounce tub fresh lump crab meat, picked over
Preparation
Step 1
Sauté the shrimp as you would the broccoli until pink and firm. Add the crab, separating it into bits as you drop it into the pan. Season and proceed with the frittata according to the master recipe, #212.
Step 2
Prepare the bread, as directed. Make the salad by tossing the bread with the remaining red onion, the fennel, oranges, and arugula, rather than the B, L, and T. Dress with the vinegar and EVOO.
Step 3
Serve the frittata from the hot skillet and cut into wedges at the table. Serve the fennel, orange, and bread salad alongside.
