Monday, September 17, 2012

Meatless Monday--Zucchini, Apple, and Cheddar Frittata

The blog name doesn't lie.  I really do eat an apple almost every single day.  I just love them.  I have ever since I was old enough to chew (though I suspect I was quite content with applesauce before that day arrived).  Honestly, I'd be happy eating apples for breakfast, lunch, dinner, and dessert.

Apples are pretty darn perfect all by themselves, but that doesn't stop me from using them in every way I can.  Applesauce, apple cake, apple granola, even apple cider cocktails--I've made and loved them all.  Today's post marks my first time using apples in a frittata and it was outstanding--the perfect mix of sweet and savory.  The brown butter added just the right amount of nuttiness and depth to the dish--be sure no to skip that first, and very important, step.  Let me tell you, this is not my last apple frittata.  I'm already thinking of swapping out the Granny Smith for a crisp Gala and switching the cheddar for havarti, chevre, or smoked gouda.  I'll keep you posted on the combinations.  I have a feeling M and I will be having this for many a weeknight dinner or weekend breakfast. 

zucchini apple cheddar frittata
Zucchini, Apple, and Cheddar Frittata

1 TBSP unsalted butter
2 eggs
2 egg whites
1/4 c. milk
salt and freshly-ground black pepper, to taste
1/2 c. shredded cheddar cheese, divided
1 small zucchini, halved lengthwise and thinly sliced (about 1 c.)
1/2 Granny Smith apple, thinly sliced
2 TBSP chopped fresh parsley (for garnish)

1.  Preheat oven broiler to low.

2.  In a small (8-9 inches) nonstick skillet heat butter over medium heat, allowing it to become slightly brown.  (This will contribute extra richness to the dish.)  Swirl pan to cover coat bottom with browned butter.  Reduce heat to medium low.

3.  While butter in browning, whisk together the eggs, egg whites, and milk.  Season with salt and pepper.  Stir in about 2/3 of the cheese.

4.  Pour egg and cheese mixture into the pan.  Cover, and cook on the stove top, 6 – 8 minutes, until the eggs puff slightly but are not completely set on the top.

5.  Arrange zucchini and apple slices on top of the eggs and sprinkle with the remaining cheese.  Place, uncovered, under the preheated broiler about 10 minutes, until the eggs are fully cooked and the frittata is golden.  Remove from oven, garnish with parsley, and serve immediately.  Serves 2 as an entrée.


ErinsFoodFiles said...

How interesting! I've never heard of an apple in a frittata!

That Girl said...

I've never done fruit in a frittata, but browned butter is right up my alley!

Annie said...

Love the idea of using apple in a frittata, Kelsey! I'm totally going to try that.

Shea Goldstein said...

Looks delicious! Thanks for sharing.