Fresh Apple & Herb Frittata

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 10 large eggs
• 1/3 cup whole milk
• 1 large crisp apple, thinly sliced
• 2 cups baby spinach
• 4 oz crumbled goat cheese
• 3 tbsp fresh chives, snipped
• 2 tbsp fresh parsley, chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 3/4 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/8 tsp pinch of nutmeg

Instructions

1. 1Preheat the oven to 375°F. Crack the eggs into a large bowl, add the milk, salt, pepper, and nutmeg, and whisk until the mixture is uniform and slightly frothy.
2. 2Stir the snipped chives and chopped parsley into the egg mixture so the herbs are evenly distributed.
3. 3Heat the olive oil and butter in a 10-inch oven-safe skillet over medium heat until the butter foams and the pan is hot.
4. 4Add the thinly sliced apple in a single layer and sauté for 3 to 4 minutes, turning once, until the slices soften and take on light golden edges.
5. 5Scatter the baby spinach over the apples and cook just until the leaves wilt, about 1 minute, stirring gently.
6. 6Pour the egg mixture evenly over the apples and spinach. Let it sit undisturbed for 30 seconds so the bottom begins to set.
7. 7Sprinkle the crumbled goat cheese across the surface, then transfer the skillet to the oven.
8. 8Bake for 16 to 18 minutes until the center is just set, the edges are puffed, and a knife inserted in the middle comes out clean.
9. 9Remove the skillet carefully (handle will be hot) and let the frittata rest for 5 minutes so it firms up for cleaner slices.
10. 10Run a spatula the edge, cut into six wedges, and serve warm with an extra grind of black pepper and a few fresh herb leaves on top.