Apple & Tomato Herb Frittata

Frittata, from the Italian for fried, is the open-faced cousin of the omelette, finished gently in the oven. This version folds crisp Granny Smith apple and sweet cherry tomatoes into herby eggs with Parmesan for a bright breakfast skillet.

Serves 4 · 15 min prep · 22 min cook

Estimate for one serving

• 295 cal
• 20g protein
• 11g carbs
• 19g fat
• 3g fiber

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Ingredients

• 8 large eggs
• 1 medium crisp apple (Granny Smith), thinly sliced
• 1 cup ripe cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp fresh chives, snipped
• 1/2 cup shredded Parmesan cheese
• 1/4 cup whole milk
• 2 tbsp olive oil
• 1 garlic clove, minced
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cups baby arugula for serving

Instructions

1. 1Preheat the oven to 375°F. Place a 10-inch oven-safe skillet on the stove over medium heat.
2. 2Crack the eggs into a bowl, add the milk, half the Parmesan, salt, and pepper, then whisk until the mixture is uniform and slightly frothy.
3. 3Add olive oil to the hot skillet, then stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
4. 4Scatter the thin apple slices across the skillet and sauté for 2 to 3 minutes until they just begin to soften and turn translucent at the edges.
5. 5Add the halved cherry tomatoes cut-side down and cook another 2 minutes so they release a little juice and blister lightly.
6. 6Pour the egg mixture evenly over the fruit and vegetables. Sprinkle the remaining Parmesan, chopped basil, and chives across the top.
7. 7Cook undisturbed on the stovetop for 3 to 4 minutes until the edges start to set and pull away slightly from the pan.
8. 8Transfer the skillet to the oven and bake for 12 to 15 minutes until the center is just set and the top is puffed and lightly golden.
9. 9Remove from the oven, let rest 3 minutes, then slice into wedges. Serve each portion over a small handful of baby arugula for a peppery finish.