This recipe is quick and delicious to make. It’s perfect for an easy lunch or for when you need to get dinner on the table fast. It’s also naturally gluten free and can be dairy free if you use a non-dairy cheese. Eggs and apples together in a savory dish, but it works. This frittata serves two people, double the recipe to feed four.
We talk you through this recipe in Episode 249 of our podcast. If you enjoyed this Autumn Apple Frittata with Herbs, you may also like our recipes for Potato Frittata and Japanese Style Cabbage Pancakes.
- 1 tablespoon butter or dairy free
- 1 apple, thinly sliced
- 5 eggs
- ½ -2/3 cup shredded cheddar cheese, dairy free cheddar, or cheese or choice, divided
- About a tablespoon of chopped fresh herbs; thyme, chives, dill, etc.
- salt and pepper
In a large cast iron or other oven-proof skillet, melt the butter over medium heat. Add the sliced apples and spread them out in a single layer if possible. Cook until the apples are softened, about 3-5 minutes.
While the apples are cooking, add the eggs to a medium mixing bowl and beat or whisk until they are well blended. Stir in half of the cheese and add the herbs. Pour the egg mixture over the apples and sprinkle with salt and pepper. Cook the frittata until the edges and bottom are set and the top is starting to set, about 5-7 minutes.
While the eggs are cooking, move an oven rack to the top half of your oven and heat your broiler. Sprinkle the other half of the cheese on top of the frittata and slide the pan into the oven. Broil until the top is set, about 3-4 minutes. Don’t look away because it can go from browned to burned at lightning speed. Take the pan out when the top is brown and the cheese is deliciously melty. Cut the frittata in half or quarters and serve hot