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Fall Apple and Sage Frittata

This fall-inspired frittata uses eggs as a base, combined with sliced apples, fresh sage, and toasted nuts for added flavor and texture. It is cooked on the stovetop initially and finished under the broiler, resulting in a golden, fluffy dish with a tender interior and a slightly crispy top.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Seasonal
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs fresh, beaten
  • 1 large apple peeled and sliced
  • 2 tsp fresh sage chopped
  • 1/4 cup toasted nuts such as walnuts or almonds
  • 1/4 cup cheddar cheese optional, shredded
  • 1 tbsp olive oil for sautéing
  • to taste salt and pepper for seasoning

Equipment

  • Frying pan or oven-safe skillet
  • Mixing bowl
  • Whisk
  • Spatula
  • Oven or broiler

Method
 

  1. Whisk the eggs in a mixing bowl until smooth and slightly frothy, then season with salt and pepper.
  2. Heat olive oil in a skillet over medium heat until shimmering, and add the sliced apples to the pan.
  3. Sauté the apples for about 3-4 minutes until they soften slightly and release a sweet aroma.
  4. Sprinkle the chopped sage over the apples, stirring gently to distribute the fragrant leaves.
  5. Pour the beaten eggs evenly over the apples and sage, allowing the mixture to spread out and coat everything in the skillet.
  6. Sprinkle the shredded cheese and toasted nuts on top, then cook without stirring for about 4-5 minutes until the edges set and the bottom is lightly golden.
  7. Preheat your oven or broiler, then transfer the skillet to finish cooking for an additional 3-5 minutes until the top is puffed and golden brown.
  8. Remove from the oven or broiler, allow to rest for a minute, then slide the frittata onto a serving plate or cut directly in the skillet.
  9. Slice into wedges, serve warm, and enjoy the fragrant combination of apples, sage, nuts, and fluffy eggs.

Notes

Feel free to add a dash of red pepper flakes for a subtle heat or sprinkle extra herbs for more flavor. This dish pairs well with a light side salad or toasted bread.