Crawfish Boil Frittata

Courtesy Hoffman Media

Start from scratch or use leftovers from a crawfish boil to put together this flavorful frittata.
Cook/Prep Time: 1 HourServings: 8


1 Tbsp. kosher salt
4 Tbsp. unsalted butter, divided
1 1/2 cups fresh corn kernels (about 2 ears)
1/2 chopped sweet onion (about 1/2 cup)
1 lb. crawfish tail meat2 Tbsp. Creole Seasoning, divided
10 large eggs
1/2 cup heavy whipping cream
1/2 cup crumbled goat cheese
1 Tbsp. chopped fresh parsley


In a saucepan, add potatoes and salt, and cover with water. Over medium-high heat, bring potatoes to a boil, and cook until tender, about 10 minutes. Remove from heat, and drain; set aside.
Preheat oven to 375°.
In a large skillet, melt 2 Tbsp. butter over medium-high; stir in corn and onion, and cook, stirring, until onion is translucent, about 3 minutes. Stir in crawfish and 1 Tbsp. Creole Seasoning, and cook for 2 minutes. Remove from heat.
In a large bowl, whisk together eggs, cream, and remaining 1 Tbsp. Creole Seasoning until combined; add potatoes, crawfish mixture, goat cheese, and parsley, stirring until combined.
In a large oven-proof skillet, melt remaining 2 Tbsp. butter over medium-high heat. Add egg mixture, and cook until bottom begins to set, about 5 minutes. Bake until eggs are set, about 30 minutes.
Garnish with parsley, if desired, and serve immediately.

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