Apple and Leek Frittata

"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."
photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:


  • 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


  • 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.

Questions & Replies

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  1. Delicious! Although I modified the recipe to utilize ingredients I had on hand, I followed the basics & was delighted with the results. See the Tweaks section to read my adaptation.
  2. Yum! But AS IF this serves 4! It served 2 of us with a large salad! Or are we just greedy? :)
  3. 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!
  4. 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]
  5. The blending of flavor is wonderful. Not one ingredient over powers the other. The apple was a granny smith. The recipe was cut in half and made a wonderful brunch served with turkey sausage. The frittata was flipped in order to brown both sides. Made for *ZWT 2008*


  1. I made this dish in a 10 inch cast iron skillet, but adapted it so that I can use what I had on hand. Based upon peachy_pie’s review, I increased the ingredients and used 6 eggs, 6 egg whites & 2 small apples. (A granny Smith and a Jonathan). I also substituted a medium onion for the leek, since I didn’t have one handy. I used olive oil & butter in the skillet. Another substitution I made is that I used Italian spices, because I didn’t have any sage. Finally, at the end, I melted strips of Swiss cheese to the top of the frittata by putting the pan in 375° oven for a couple of minutes. I realize that these adjustments completely modify the original recipe, but I must say it turned out to be most excellent! I cut the frittata into five large pieces, but it easily could have served six. I served the fritatta with country potatoes, and cantaloupe with cottage cheese. My DH said that he was full, but he asked for seconds because it was so delicious. Toni, thanks for the inspiration!!


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src= alt=Dirty /> <br /><a href=;current=kitchen-special-hot2-1.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /><img src= alt=Image /><img src= alt=FFF#2 width=50% /> <br /><img src= alt=Image /><img src= alt=Image /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Adopted /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /><img src= border=0 alt=PAC /><img src= border=0 alt=Photo /> <br /><img src= alt=/ /><img src= alt=/ /> <br /><img src= alt=/ /><img src= alt=ZWT3 /><img src= alt=width=50% /> <br /><img src= alt=/ /></p>
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