One again I went out of my food lane. I started to make crab egg foo young, but the thought of me making 8-10 patties over a hot stove was not singing to me, and then while all the ingredients were in the bowl, my mind went to the Spanish frittata. So, I added a couple of extra eggs, some milk, and I was off to the races even though I had started with the traditional ingredients: bean sprouts, mushrooms, green onions, garlic, ginger, and some crab meat.

8 large eggs
8 ounces crab meat, divided
12 ounces bean sprouts
12 ounces mushrooms, diced and cooked to reduce water content
2 cups green onions, diced
1/4 cup milk
1 teaspoon black pepper
1 teaspoon Old Bay seasoning
3 tablespoons teriyaki sauce
1 tablespoon garlic, minced
1 teaspoon ginger, minced
3 tablespoons cooking oil
Oven safe skillet

Sauce:
1 j10-ounce jar turkey gravy
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 ounces crab meat
2 tablespoons teriyaki
1 teaspoon honey

In skillet on medium heat, add oil and mushrooms and cook for 10 minutes, stirring occasionally. Let cool. Remove oil from pan.

In a large bowl, add bean sprouts, green onions, and cooled mushrooms.

In second bowl, whip eggs, milk, pepper, Old Bay, and teriyaki.

Add egg mixture to bean sprout mixture and mix well.

Add crab meat and combine.

Heat a oven to 350.

Heat oven safe pan on medium heat; add oil if none remains from mushrooms.

When pan is hot, add egg mixture.

When egg forms on sides and firms up, place in oven.

Bake for 35-40 minutes.

Sauce – In a sauce pan, add gravy, teriyaki, ginger, garlic, crab meat, and honey and bring to a boil. Simmer for 5 minutes.

Cut out pieces and top with sauce.