April 2, 2011

Crab & Asiago Egg Casserole


Word to the wise, peeps. Take a look at what's going on in the veggie bin of your fridge. Sometimes you bought something knowing you'd cook it and love it only to find it months later, rotten, watery and smelly. But look on the bright side. At least you helped your kid get a jump on their science project, right?

I already had this casserole in my head (had since I ran out of Mexican Egg Casserole) and was about to go and buy even MORE veggies when I decided to just take a peek in my bin. HOLY COW! There was a lot of veggies in there that were "on their way home" but nooooot quite there yet. So I diced them up and threw them in here. That's the beauty of a casserole. You can put nearly anything in it.

Nik's Crab & Asiago Egg Casserole
(Feeds about six non-ops, makes probably about 9-10 post-op portions. If you can't eat much, slice, wrap and freeze!)



Ingredients

1 large can of crabmeat (I forgot to look how many ounces the one I used was, but it was roughly three times the size of a can of tuna)
1 small onion, diced
1 large tomato, diced
1 small green pepper, finely diced
6 eggs, beaten (or equivalent amount of liquid egg substitute)
1 cup shredded asiago cheese
1/2 cup shredded part-skim mozzarella
1/2 cup shredded parmesan cheese
salt and pepper, to taste

Directions

Empty crab meat into a large bowl and pick out any random shells.


Add veggies and cheese and mix thoroughly before folding in your egg.

Transfer to a 13 x 9 casserole dish and bake at 350 for about 30 minutes.

(Easy, right?)


As it is cooling you can sprinkle a bit more parmesan on top. It gives the top a nice crunch that you'd ordinarily get from bread crumbs.

The above picture, I should say, is totally for show. What I ended up doing with it was this. I ate 3/4 of that slice of casserole, distributed the other 1/4 between two kitties-who-shall-not-be-named (cough...Niobe and Socks!) who wouldn't leave me alone once they smelled crab. I did have the little green salad on the side and that is one slice of turkey bacon cut in three and I had that too.

I can already tell I am going to be freezing pieces of this one. It, like its Mexican cousin, is hearty! Good thing I now have one of these to make sure it stays safe in my freezer! I recently got one and it's been a godsend!

Now...if you'll excuse me...I'm off to see what adventures await me in my fruit bin!

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