For happy mouths, serve this for brunch! A savory-sweet blend of red onions caramelized in browned sage butter, with a sweet delivery from the Mutsu apples, capped by a crisp, sharp cheddar crust. Mmm, mmm!
I absolutely love frittatas. They are easy to boot, and impress your belly. They are a great way to use leftovers! Replace the apples and onions in this recipe with leftover sauteed vegetables. Or heck, even pasta!
Apple, Sage and Cheddar Frittata
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Butter – 2 tablespoons
- Sage leaves – 7 sage leaves, half of them finely minced and the other half left whole
- Red onion – 1.5 cups, sliced
- Apple – 2 cups, cubed
- Eggs – 6 large eggs
- Heavy cream – 1 tablespoon heavy cream, or 1/4 cup whichever milk you have
- Cheddar cheese – 1/2 cup, grated
- In a medium sauce pan (ideally one that is oven-proof, like a cast iron skillet), melt the butter over medium-low heat.
- Add the sage and simmer in the butter, allowing the butter to bubble and become frothy. Continue until the butter is golden brown.
- Add the onions and stir. Increase the heat to medium and let the onions simmer in the butter, stirring occasionally until they are browned (even charred) and soft.
- Add the apples and simmer for an additional 5 minutes.
- In a medium bowl, lightly beat the eggs and the heavy cream or milk.
- Pour the egg and cream mixture over the onions and apples in the pan. Reduce the heat to medium-low and cover the pan with a lid. (Optional for a crispy cheese crust: preheat the oven broiler to high, or the oven to 475.)
- Let the frittata bake on the stovetop for 10 minutes. Lift the lid and sprinkle the cheese in an even layer on the surface of the frittata. Cover and continue cooking for 4 minutes.
- For a crispy cheese crust, finish off the frittata in the oven for 5 minutes, allowing the cheddar to brown. If you would rather skip this stage, no worries! It’s still divine.
Allergens: dairy, fish, milk