Apple Frittata Recipes

Steps:

• Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray or line with foil and spray with nonstick spray, for easy removal.
• Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl.
• Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract.
• Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
• Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
• Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
• Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
• Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon.
• Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes.
• Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness.
• Let the loaf cool for about 15 minutes, then drizzle with glaze.

Steps:

• 1. Melt butter in skillet over medium heat. Add the apple and cook 1 to 2 minutes, until golden.
• 2. Pour in eggs. Sprinkle with a pinch of pepper.
• 3. Cook over high heat until bottom is lightly browned and eggs are almost set. Turn and cook a minute or so longer, or until eggs are light and fluffy.

Steps:

• Preheat oven to 350 degrees F.
• In a saute pan over medium-high heat, add 2 tablespoons oil and the chicken sausage, onions, jalapenos, peppers and saute until vegetables have softened.
• In medium bowl, mix eggs, milk, paprika and salt and pepper.
• Add chicken sausage and vegetable mixture and eggs together. Heat a medium saute pan over medium heat and add 1 teaspoon olive oil, and pour in egg mixture. Cook for 3 minutes on each side, mixture should be slightly firm and moist. In the mean time add tortillas to oven and toast for 3 to 5 minutes until golden brown, then remove.
• Remove frittata from pan, place one tortilla on bottom of pan and spread with 1/2 of the cheese, place cooked frittata on top, and top frittata with second tortilla. Top tortilla with remaining cheese and place pan in oven for 5 minutes or until cheese melts.
• Remove from oven and garnish with scallions and tomatoes.

Steps:

• In a medium bowl, beat together the eggs and egg whites and set aside.
• Coat a large skillet over medium heat with cooking spray and add leeks sautéing for 1 or 2 minutes.
• Add the apples and continue to cook until the apple is just tender, about 3 minutes; add sage to the pan; season with salt and pepper to taste.
• Spread the apple and leek filling evenly around the pan; add eggs and swirl so that each piece of the frittata will have an equal amount of egg and filling.
• Reduce heat a bit and cover the pan, cooking 3-6 minutes until the eggs are set.
• Cut the frittata into fours and ease the slices onto the serving plates; garnish with additional sage if desired.