Also good for B, L, or D.

　　

Ingredients

4 servings

　　

Omit

Broccoli

　　Bacon

　　Tomatoes

　　

Swap

5 cups trimmed, cleaned, and chopped arugula (2 bunches) for the romaine lettuce

　　

Add

1 fennel bulb, cored and very thinly sliced, plus a few fronds, chopped

　　2 navel oranges, peeled and chopped

　　1 pound small, raw deveined and peeled shrimp

　　1 6-ounce tub fresh lump crab meat, picked over

　　

Step 1

Sauté the shrimp as you would the broccoli until pink and firm. Add the crab, separating it into bits as you drop it into the pan. Season and proceed with the frittata according to the master recipe, #212.

　　

Step 2

Prepare the bread, as directed. Make the salad by tossing the bread with the remaining red onion, the fennel, oranges, and arugula, rather than the B, L, and T. Dress with the vinegar and EVOO.

　　

Step 3

Serve the frittata from the hot skillet and cut into wedges at the table. Serve the fennel, orange, and bread salad alongside.

　　Rachael Ray 365: No Repeats