Warm Apple & Herb Frittata

In Italian kitchens, a frittata is the unfussy one-pan cousin of the omelet, eggs set gently then finished in the oven. This warm version folds crisp apple and fresh herbs with feta for a savory-sweet Mediterranean breakfast.

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 228 cal
• 15g protein
• 12g carbs
• 14g fat

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Ingredients

• 10 large eggs
• 1/3 cup whole milk
• 2 medium crisp apples
• 1 cup late-season cherry tomatoes
• 2 cups fresh baby spinach
• 1 tablespoon fresh thyme leaves
• 1/4 cup chopped fresh parsley
• 1 small yellow onion
• 2 tablespoons olive oil
• 1/2 cup crumbled feta cheese
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 garlic clove

Instructions

1. 1Preheat the oven to 375°F and position a rack in the center.
2. 2Crack the eggs into a large bowl, add the milk, salt, and pepper, then whisk until the mixture is completely uniform and slightly frothy.
3. 3Dice the apples into half-inch cubes and halve the cherry tomatoes; mince the garlic and thinly slice the onion.
4. 4Heat the olive oil in a 10-inch oven-safe skillet over medium heat until it shimmers.
5. 5Add the sliced onion and cook, stirring often, for 4 to 5 minutes until the pieces turn translucent and begin to soften.
6. 6Stir in the minced garlic, diced apples, and halved tomatoes; sauté for another 3 minutes until the apples just start to soften and the tomatoes release a little juice.
7. 7Add the baby spinach and thyme leaves, tossing constantly for 1 to 2 minutes until the spinach wilts completely.
8. 8Pour the whisked egg mixture evenly over the vegetables in the skillet, tilting the pan so the eggs settle into every corner.
9. 9Sprinkle the crumbled feta and chopped parsley across the top.
10. 10Cook undisturbed on the stovetop for 3 minutes until the edges just begin to set.
11. 11Transfer the skillet to the preheated oven and bake for 14 to 16 minutes until the center is puffed, set, and no longer jiggly, and the top is lightly golden.
12. 12Remove from the oven, let the frittata rest in the pan for 5 minutes, then slice into six wedges and serve warm.