Crab Fritatta

2 tablespoons olive oil
6 small white or Yukon gold new potatoes, thinly sliced (skins on)
1 tablespoon minced shallot
1/2 teaspoon minced garlic
salt and black pepper, to taste
1 6.5-ounce can Sea Fare or Miller's Select Crab Meat, drained
1 teaspoon chopped parsley
1/2 teaspoon tarragon
6 eggs, separated
1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees. Heat the olive oil
in a cast iron or stainless steel (oven-proof)
skillet over medium heat. Add the potatoes
and saut until tender. Add the shallot, garlic,
salt and pepper and continue cooking for 2
to 3 minutes. Top the potatoes with the crabmeat,
parsley and tarragon.

Place the egg whites in a mixing bowl. Using an
electric mixer, beat the egg whites until stiff. In a
separate bowl, beat the egg yolks using a wire
whisk. Gently fold the yolks into the beaten whites.
Pour egg mixture into the skillet over the crabmeat.
Top with shredded cheese. Reduce the heat to low
and cook until the eggs start to set, 2 to 4 minutes.

Finish cooking the frittata in a 350 degree oven,
about 8 to 10 minutes, until firm. Slide under the
oven-broiler to brown the top.

Serves 6 to 8.