Crab and Artichoke Frittata
Ingredients
- 10 large eggs
- 1/2 cup mascarpone
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh tarragon
- 1 teaspoon Calabrian chile paste
- 1 teaspoon lemon zest (from 1 lemon)
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 6 ounces marinated artichoke hearts, chopped
- One 5-ounce container baby spinach, roughly chopped
- 1 cup jumbo lump crab meat (about 8 ounces)
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