Apple and Leek Frittata

Total Time
32mins
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.

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Ingredients

Nutrition
  • 4 large eggs
  • 4 large egg whites
  • 1 large apple, peeled and julienned (Fuji or Mutsu/Crispin apples work best)
  • 1 medium leek, rinsed well and thinly sliced
  • 1 tablespoon fresh sage, chopped
  • sage leaf (to garnish) (optional)
  • cooking spray
  • salt and pepper

Directions

  1. In a medium bowl, beat together the eggs and egg whites and set aside.
  2. Coat a large skillet over medium heat with cooking spray and add leeks sautéing for 1 or 2 minutes.
  3. 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.
  4. 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.
  5. Reduce heat a bit and cover the pan, cooking 3-6 minutes until the eggs are set.
  6. Cut the frittata into fours and ease the slices onto the serving plates; garnish with additional sage if desired.