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


  • 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


  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.