Prep 25 mins
Cook 7 mins
I recently purchased “The New American Plate” a wonderful cookbook filled with dishes with sophisticated flavors that are also healthful – lots of lean meats, grains and vegetables. This frittata is my own take on one of my brunch favorites – with autumnal flavors that give another reason to love sleepy Sunday mornings. Though usually served hot for brunch or a light supper, it makes a great snack served at room temperature.
- In a medium bowl, beat together the eggs and egg whites and set aside.
- Coat a large skillet over medium heat with cooking spray and add leeks sautéing for 1 or 2 minutes.
- Add the apples and continue to cook until the apple is just tender, about 3 minutes; add sage to the pan; season with salt and pepper to taste.
- Spread the apple and leek filling evenly around the pan; add eggs and swirl so that each piece of the frittata will have an equal amount of egg and filling.
- Reduce heat a bit and cover the pan, cooking 3-6 minutes until the eggs are set.
- Cut the frittata into fours and ease the slices onto the serving plates; garnish with additional sage if desired.
Yum! But AS IF this serves 4! It served 2 of us with a large salad! Or are we just greedy? :)
I've never had apples in a frittata before - I used a pink lady apple. Made a nice light dish paired with chicken apple sausage links. I used egg whites plus egg substitute in place of the eggs, cooked covered in my 10 inch saute pan for 6 minutes and then broiled on Lo for another 3-5 minutes to brown the top without burning the bottom. No leftovers tonight!
This is a great tasting dish! I used a Fuji, which I find myself using more & more (When tart is called for I'll use Granny Smiths or Pipins, but the Fuji did very nicely, here.)! This made for a great breakfast & with a bit left over for a snack later in the day! Thanks for a wonderful recipe! [Made & reviewed while on in Italy on Zaar's World Tour 4]