Warm Apple & Herb Frittata

Frittata, from the Italian for fried, is the skillet egg dish that welcomes whatever is fresh. This version folds firm apples and earthy mushrooms with sage and thyme, then finishes under the oven's heat with a blanket of gruyere.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 265 cal
• 17g protein
• 10g carbs
• 18g fat
• 3g fiber

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Ingredients

• 10 large eggs
• 1/3 cup whole milk
• 2 medium firm apples
• 6 oz cremini or button mushrooms
• 1 large shallot
• 8 fresh sage leaves
• 1 tbsp fresh thyme leaves
• 2 tbsp snipped fresh chives
• 1 cup shredded gruyere or sharp white cheddar
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp lemon zest

Instructions

1. 1Preheat the oven to 375°F. Crack the eggs into a large bowl, add the milk, salt, pepper, and most of the chives, and whisk until fully blended and slightly frothy.
2. 2Core the apples and slice them into thin half-moons. Wipe and slice the mushrooms. Thinly slice the shallot.
3. 3Heat the olive oil and butter in a 10- or 12-inch oven-safe skillet over medium heat. Add the shallot and cook until translucent and fragrant, about 2 minutes.
4. 4Add the mushrooms and cook, stirring occasionally, until they release moisture and turn golden at the edges, 5–6 minutes.
5. 5Scatter the apple slices and sage leaves into the skillet. Sauté just until the apples begin to soften and pick up a little color, about 3 minutes. Stir in the thyme and lemon zest.
6. 6Reduce the heat to medium-low. Sprinkle half the shredded cheese evenly over the vegetables. Pour the egg mixture over everything, tilting the pan so it settles into the gaps.
7. 7Cook on the stovetop without stirring until the edges just start to set, 2–3 minutes. Sprinkle the remaining cheese on top.
8. 8Transfer the skillet to the oven and bake until the center is just set and the top is lightly golden, 12–16 minutes. A knife inserted in the middle should come out clean.
9. 9Remove from the oven, let rest 3 minutes, then scatter the remaining chives over the top. Slice into wedges and serve warm straight from the skillet for easy weekend sharing.