Total Time
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.

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


  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.


Most Helpful

Yum! But AS IF this serves 4! It served 2 of us with a large salad! Or are we just greedy? :)

peachy_pie September 18, 2009

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!

Brooke the Cook in WI November 25, 2008

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]

Sydney Mike June 01, 2008

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