• Home
  • Recipes
  • Lifestyle
    • Outside the Kitchen
    • Kitchen Tips & Gifts
  • More
    • About
    • Work With Me!
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Framed Cooks

My life. One recipe at a time.

Want every new recipe delivered right to your email inbox?

Recipes » breakfast and brunch » eggs » Lobster Frittata

Lobster Frittata

By Kate Morgan Jackson

Jump to Recipe

Lobster Frittata

I love lobster.  That actually doesn’t even really to justice to my feelings for lobster…I love, adore and am generally crazy about lobster, and could happily eat it every single day.  If it wasn’t for the fact that it comes in those tricky, hard to break into shells, and the fact that it’s a little, shall we say pricy for daily eating?

But life is too short and lobster is too good to save for just special occasions…every once in a while you need to throw caution to the wind and have lobster on an weekday, and for those days, I love this frittata recipe.

First of all, you can make a lovely frittata for two with just one lobster…four if you serve a nice substantial salad on the side.  Less stubborn shell to deal with, no second mortgage on your house needed, and since this recipe calls for cooked lobster, no trauma of cooking it at home – just ask your supermarket fish counter to steam it for you.  They will happily do that, and your car will have a lovely vague aroma of cooked lobster while you drive home, which for me is a major bonus.

Second, this frittata is full of other scrumptious things…obviously the eggs, but also chunks of melted Swiss cheese, tender zucchini, silky cream cheese, a little torn bread to give it some texture, and some sweet leeks.  These are a few of my favorite things, all in one frittata.  Those and lobster!

Saute the veggies together in a little olive oil just until they are tender, and whisk up the eggs until they are lovely and smooth.  Now stir the veggies into the eggs, along with the lobster, the cheeses, the bread and some herbs and spices, and pour the whole thing into a round baking pan.  I like to use a tart pan with a removable bottom, but a plain old pie pan will work just fine as well.

Bake it up for about 30 minutes, just until the eggs are set and a lovely golden color.  Let it sit for just a few minutes to make it easier to cut, and then cut it up just like you would a quiche or a pie.

Sweet lobster, little pockets of melted cheese, tender veggies, all held together with the eggs and the bread and oh my.  Tuesday night never tasted so good – and you’re worth it!

 

Print

Lobster Frittata


  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 2 large or 4 small servings 1x
  • Category: Breakfast
  • Method: Stovetop and Oven
  • Cuisine: American
Print Recipe
Pin Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 leek, cleaned and white and light green parts thinly sliced
  • 1 zucchini, quartered and sliced
  • 5 eggs
  • 1/2 cup cream
  • 2 ounces cream cheese, torn into chunks
  • 4 ounces Swiss cheese, cut into small cubes
  • 2 slices firm bread, cut into cubes
  • Meat from one lobster, cooked and torn into bite-sized pieces
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 teaspoon fresh chopped thyme

Instructions

  1. Heat oil in a medium skillet over medium high heat. Add leeks and squash and saute until tender, 5-8 minutes and set aside.
  2. Preheat oven to 350.
  3. Beat eggs and cream until frothy in a large mixing bowl. Stir in sauteed veggies, cheeses, bread, lobster, pepper, salt and thyme. Pour into a pie plate or small to medium tart pan (spray with cooking spray first).
  4. Bake until eggs are set and frittata is golden, about 30 minutes. Cool for a few minutes, cut into wedges and serve.
1 small wedge5224.9 g600.8 mg39 g18.3 g0.9 g18.6 g1.3 g23.6 g348.4 mg

Did you try this recipe?

Tag @FramedCooks on Facebook and tell us how it came out!

SaveSave

SaveSave

3080shares
  • Facebook 90
  • Twitter
  • Yummly 116
Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

Know someone who would love this recipe?
Click here to email them the link!

Published on October 1, 2013

Good for: Lent

Last Post:
Shrimp Fettuccine Alfredo
Next Post:
Pumpkin Pudding Cake Bites

I'd love to hear what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. Stan says

    October 2, 2013 at 8:41 am

    This recipe sounds delicious! I am assuming that you mix the cream with the eggs, but it doesn’t say.

    Reply
    • Kate says

      October 2, 2013 at 9:55 am

      Great catch and you are so right! All fixed now. :)

      Reply
  2. sandy says

    October 2, 2013 at 10:45 am

    I am like you, I could eat lobster everyday. In fact on a trip to Maine a few years ago my husband and I did just that. Sometimes I even ate it twice a day. So thank you for this great new recipe. I already printed the recipe so I can make it for dinner tonight!

    Reply
  3. Nessa says

    October 2, 2013 at 9:02 pm

    This looks perfect :)

    Reply
  4. Joanne says

    October 2, 2013 at 9:23 pm

    To be honest, i was never really that into lobster even when I still ate meat (sacrilege!) but I do love the idea of turning a “fancy food” into something everyone can eat with a fritatta!

    Reply
  5. Nutmeg Nanny says

    October 3, 2013 at 8:23 pm

    Oh gosh this looks tasty! I just adore frittata :) and so does my husband

    Reply
  6. Jill says

    October 7, 2013 at 10:39 pm

    I just made this for my book club and it was easy and a huge hit. Thanks! DELISH.

    Reply
  7. Allen Bemmett says

    October 2, 2014 at 8:48 pm

    Not there yet, but what about paleo? Can you omit the bread?

    Reply
    • Kate says

      October 5, 2014 at 5:34 pm

      You definitely can, yes!

      Reply
  8. Corrie says

    August 29, 2015 at 3:34 pm

    OMG – so yummy!! I used soft goat cheese for he flavour and texture,, and swiss for the ooey gooeyness.

    Reply
    • Kate says

      August 30, 2015 at 2:23 pm

      Oh, goat cheese is the BEST! You’re making me want to try this with goat cheese again right now.

      Reply
  9. Audrey Okaneko says

    December 22, 2015 at 9:19 pm

    I love lobster and I also love frittatas. What a great recipe. Fritattas are a great way to get your daily dose of vegetables :)

    Reply
    • Kate says

      December 23, 2015 at 7:30 am

      Thanks Audrey! We do love frittatas – I have a roasted veggie one that is our current favorite!

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

STILL HUNGRY? CHECK OUT MY LATEST RECIPE VIDEOS!



Follow Framed Cooks on Pinterest

These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Cheesy Cauliflower Casserole
  • Grandpa's Coca-Cola Ribs
  • Julia Child's Filet Of Sole
  • Potato Peel Chips

Want every new recipe delivered right to your email inbox?

  • Home
  • Starters
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Contact
Terms of Use • Privacy Policy

Copyright © 2021 Framed Cooks
All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.