Mushroom & Apple Frittata

Frittata, from the Italian for fried, is the open-faced egg bake finished in the oven. This brunch version folds cremini mushrooms and tart Granny Smith apple with sage and Gruyère for a savory-sweet skillet breakfast.

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 265 cal
• 18g protein
• 8g carbs
• 18g fat
• 3g fiber

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Ingredients

• 10 large eggs
• 10 oz cremini mushrooms
• 1 large Granny Smith apple
• 1 large shallot
• 8 fresh sage leaves
• 3 tbsp fresh chives
• 4 oz Gruyère cheese
• 1/4 cup whole milk
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 garlic clove

Instructions

1. 1Preheat the oven to 375°F. Crack the eggs into a large bowl, add the milk, most of the salt and pepper, and whisk until fully blended and slightly frothy.
2. 2Wipe the mushrooms and slice them. Core the apple and cut into thin matchsticks. Mince the shallot and garlic; chiffonade the sage and snip the chives. Grate the Gruyère.
3. 3Heat olive oil and butter in a 10-inch oven-safe nonstick or well-seasoned cast-iron skillet over medium heat. Add the mushrooms and cook until they release moisture and turn golden brown, about 7 minutes.
4. 4Stir in the shallot, garlic, and sage. Cook 2 minutes until fragrant. Add the apple matchsticks and sauté just until they begin to soften at the edges but stay crisp, about 2 minutes more.
5. 5Spread the mushroom-apple mixture evenly across the skillet. Pour the egg mixture over the top and gently shake the pan so the eggs settle into every gap. Sprinkle the grated Gruyère evenly across the surface.
6. 6Cook on the stovetop without stirring for 3 to 4 minutes until the edges start to set and pull away slightly from the pan.
7. 7Transfer the skillet to the preheated oven and bake until the center is just set and the top is puffed and lightly golden, 12 to 15 minutes. A knife inserted in the middle should come out clean.
8. 8Remove from the oven, rest 3 minutes, then scatter chives over the top. Slice into wedges and serve warm straight from the skillet for maximum brunch appeal.