Chandon Frittata with Dungeness Crab

Dungeness gets its name from a small fishing village on the Strait of Juan de Fuca in Washington State. Sweet and delicate, it is unique to the west coast of North America, ranging from central California to the Gulf of Alaska.




10 eggs
1 small bunch chives, diced
½ cup chopped onion
1 cup cooked Dungeness crab meat
Salt to taste
Black pepper to taste
Olive oil


Preparation time: Approximately 35-40 minutes.

Preheat oven to 350°F. Beat eggs in a bowl. Heat a 9-inch oven-safe sauté pan over medium heat. Add olive oil and onion, and sauté for two minutes or until translucent. Spread the onion over the bottom of the pan, and pour the egg mixture over it. Sprinkle diced chives over the surface at random. Turn off burner, transfer pan to oven and bake for 5 minutes. Remove pan from oven and sprinkle crab over uncooked portion in the center. Press the crab meat into the egg mixture with a wooden spoon. Return pan to oven and bake for 12-15 minutes, or until the eggs have set through.

Slide the frittata onto a serving plate and allow it to cool for 5 minutes before cutting. Cut the frittata into wedges, drizzle with extra virgin olive oil and sprinkle with diced chives.

Makes 8 servings.