Lump Crab Frittata Recipe

Preheat and prepare pan

Preheat oven to 375°F (190°C). Choose a 10-inch ovenproof skillet (preferably cast-iron). Lightly butter the skillet or coat with 1 teaspoon olive oil to prevent sticking.

Whisk eggs

In a large bowl, whisk together 8 large eggs, 2 egg yolks, 1/4 cup whole milk, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika (if using). Whisk until mixture is uniform and slightly frothy; set aside.

Heat the skillet over medium heat and add 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter. When butter melts and foams, add the diced Spanish chorizo. Cook, stirring occasionally, 3–4 minutes until it releases some oil and becomes lightly browned.

Add the finely diced half onion and cook 2–3 minutes until softened and translucent. Add 2 teaspoons minced garlic and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Stir in 1 tablespoon harissa paste and cook 30 seconds to bloom the spice in the fats.

Add the roughly chopped 3 cups spinach to the skillet and cook, tossing, until wilted, about 2 minutes. If there is excess liquid, cook another minute to evaporate. Stir in the thinly sliced roasted red pepper and warm through for 1 minute.

Remove the skillet from heat. Gently fold in the 8 oz lump crab meat into the vegetable/chorizo mixture so the crab is distributed but not broken up too much. Taste a small piece and adjust salt (the chorizo is salty so be conservative).

Pour the whisked egg mixture evenly over the skillet contents. Tilt the pan if necessary so the eggs settle under and around the solids. Sprinkle the 3 oz crumbled goat cheese evenly across the top.

Place the skillet on the stovetop over medium-low heat and cook undisturbed 3–4 minutes until the edges begin to set but the center is still loose. This step helps the bottom set without overcooking.

Transfer the skillet to the preheated 375°F (190°C) oven. Bake 10–12 minutes until the frittata is puffed, golden at edges, and a knife inserted near the center comes out mostly clean with a slight custard (it will continue to set as it cools).

Remove from oven and let rest 5 minutes. Sprinkle 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest over the top to brighten flavors. Drizzle remaining 1 tablespoon extra-virgin olive oil if desired.

Slice the frittata into wedges and serve warm. Offer extra harissa or lemon wedges at the table for guests who want more heat or acidity.