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

from My Kitchen Addiction

Ingredients:

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)

Directions:

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.

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4 Comments

  1. ErinsFoodFiles
    September 17, 2012 / 9:25 pm

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

  2. That Girl
    September 18, 2012 / 1:27 am

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

  3. Annie
    September 18, 2012 / 10:50 pm

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

  4. Shea Goldstein
    September 19, 2012 / 12:42 am

    Looks delicious! Thanks for sharing.

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