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Crab, turmeric and pea frittata
June '17

A spicy nutritious twist on a classic. Simple and easy to make, packed with protein and healthy fats. A great way to absorb anti-inflammatory turmeric. Summery, but really can be made with store cupboard ingredients.



150g                Cooked crab fresh or tinned

1                      Onion (finely chopped)

3 cloves           Garlic (finely chopped)

2 tsp                Coconut oil

200g                Frozen peas

75g                  Spinach

8                      Eggs

2 tsp                Turmeric

1 tbsp              Fresh coriander (finely chopped)

Sea salt and pepper



In a fry pan, sauté off the onions and garlic until soft in the coconut oil. Meanwhile beat together the eggs, turmeric, coriander and seasoning. After 5mins or so add in the peas, spinach and crab meat for 1 minute.


Once the spinach is wilted pour over the eggs, cook on the stove top on medium heat for 5mins before transferring to the oven/grill to firm up for 10-15mins or so.


Serve with a green salad.


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