Crawfish Boil Frittata

Easily made this delicious frittata with crawfish tail meat left over from a crawfish boil. The seasoning really ramps up the taste of this dish! Don't have any leftovers? You can also use plain peeled crawfish tails along with seasoning.

Ingredients:

• 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 meat
• 2 Tbsp. Creole Seasoning, divided
• 10 large eggs
• 1/2 cup heavy whipping cream
• 1/2 cup crumbled goat cheese
• 1 Tbsp. chopped fresh parsley
  

Directions:

1. 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.
2. Preheat oven to 375°.
3. 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.
4. 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.
5. 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.
6. Bake until eggs are set, about 30 minutes. Garnish with parsley, if desired, and serve immediately.