Brunch Recipe: Lobster Frittata

Here’s something special for Sunday Brunch from A Cardinal House in Glastonbury, Connecticut.

Mini Lobster Frittata with Pineapple Mango Salsa  
MINI LOBSTER FRITTATA
(Makes four Frittatas)

• 8 oz Lobster meat, Knuckles and Claws, chopped
• 4oz cream cheese
• 6 eggs, whipped
• tsp chives, chopped
• Salt and pepper to taste
PINEAPPLE MANGO SALSA

• 8oz fresh pineapple, finely diced
• 4oz fresh mango, finely diced
• TBS finely diced red bell pepper
• tsp chopped fresh cilantro
• TBS vegetable oil
• Salt and pepper to taste
 
Directions:

Spray muffin pan with nonstick spray. Take ¼ of chopped lobster meat and combine with ¼ of cream cheese and place in muffin pan. Repeat four times. Add ¼ of whipped eggs to each of the four muffin pans. Top with chopped chives. Salt and pepper to taste. Set entire muffin pan in a water bath and place on middle rack of a 400 degree preheated oven and bake for 15 minutes, or until egg is set. Remove from oven and let sit for 5 minutes before removing from muffin pan. Place in a serving plate and garnish with pineapple mango salsa.

Recipe by permission from BnBFinder.com and A Cardinal House

Image credit: A Cardinal House