Crawfish Frittata

 Our neighbors had a crawfish boil yesterday and we were the recipents of leftovers. This recipe is from Louisiana Cooking.

1. 1 large red potato, cut into 1/2-inch pieces (about 1 cup)
2. 1 tablespoon kosher salt
3. 4 tablespoons unsalted butter, divided
4. 1½ cups fresh corn kernels (about 2 ears)
5. ½ chopped sweet onion (about ½ cup)
6. 1 pound crawfish tail meat
7. 2 tablespoons Creole Seasoning, divided (recipe on page 58)
8. 10 large eggs
9. ½ cup heavy whipping cream
10. ½ cup crumbled goat cheese
11. 1 tablespoon chopped fresh parsley
12. Garnish: fresh chopped parsley

Instructions

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 tablespoons butter over medium-high; stir in corn and onion, and cook, stirring, until onion is translucent, about 3 minutes. Stir in crawfish and 1 tablespoon Creole Seasoning, and cook for 
2 minutes. Remove from heat.
4. In a large bowl, whisk together eggs, cream, and remaining 1 tablespoon 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 tablespoons butter over medium-high heat. Add egg mixture, and cook until bottom begins to set, about 5 minutes. Bake until eggs are set, about 30 minutes. Garnish with parsley, if desired, and serve immediately.