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Prep Time: 25 Minutes Cook Time: 7 Minutes |
Ready In: 32 Minutes Servings: 4 |
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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:
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.
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