Baked Crab, Pepper And Spinach Frittata

Directions

1. Saute/fry the onion and garlic in extra virgin olive oil over moderate heat till soft but not brown. While onions are cooking, blanch the spinach in lightly salted boiling water for a few seconds till wilted. Drain and immediately plunge into ice water to stop the cooking and set the color. Drain again and gently squeeze as much of the moisture as possible out of the spinach with a clean tea towel. Coarsely chop spinach and combine with onion mix.
2. Season with salt, pepper and nutmeg.
3. Over an open flame or possibly under a broiler, char peppers on all sides. Remove and cover loosely with plastic for a few min to sweat and then scrape off charred skin with the point of a knife. Remove and throw away seeds and stems and cut peppers into long thick slices.
4. Lightly butter or possibly oil a small terrine or possibly loaf pan (8x4x2 1/2 inches) and line the bottom with buttered waxed paper or possibly parchment.
5. Beat the Large eggs briefly together with the herbs and season with salt and pepper. Layer one third of spinach mix on bottom of pan. Top with 1/3 of roasted red pepper, 1/3 of the cheese and 1/3 of the crab. Pour about a third of the egg mix over and gently tap pan and poke mix to proportionately distribute Large eggs. Continue layering in this way.
6. Place terrine in a larger baking pan and pour sufficient warm tap water to come at least 2/3 of the way up the sides of the terrine. Place in a preheated 325 degree oven, cover with parchment or possibly foil and bake in a preheated 325 degree oven till Large eggs are just set. Remove from water bath and let sit 15-20 min before unmolding if serving hot.
7. Yield: 6 servings
8. NOTES : Show: 10/24*chives, tarragon, dill or possibly a combination.