Lobster Fritatta

Recipe from J Winery

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1/2 pound lobster, cooked and diced
10 large eggs
6 ounces heavy cream
1 cup English peas, shucked and blanched for 1 minute
1/4 cup Parmesan cheese, grated
1 cup Monterey Jack cheese, grated
1/4 cup green onions, finely chopped
1/2 tablespoon lemon thyme, finely chopped
zest from 2 lemons

Combine eggs in a bowl and whisk just until they combine. Add remaining ingredients and stir well to incorporate. Pour in a well-greassed 9 inch round baking pan and cook at 350 degress for about 20 minutes, or until set.

Enjoy warm or cold.