Saturday, October 2, 2010

Apple and Cheddar Frittata

I've been using the abundance of fall apples for desserts and neglected the many wonderful uses of apples in savory dishes. Frittatas are extremely simple and leave a lot of room for experimentation with different cheeses, apples, herbs, and spices. The sweet freshness of the Ten Eyck apples counters the salty richness of the Hook's four-year cheddar cheese and was the perfect side to smoked brats from Pecatonica Valley Farm (I also used their eggs in the frittata). Since this frittata is so simple, the quality of products makes a huge difference in the final product. I couldn't get enough of this farmer's market salute, which would be equally delicious for breakfast with a piece of hearty whole grain toast or a bowl of fruit.

Apple and Cheddar Frittata
from Martha Stewart
serves 4

8 large eggs plus 2 large egg whites
4 ounces white cheddar cheese, coarsely grated (1 cup)
Coarse salt and ground pepper
1 tablespoon butter
2 Gala apples, peeled, cored, and sliced lengthwise into 1/8-inch-thick pieces

 1. Preheat oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, egg whites, and half the cheese; season with salt and pepper. In a medium cast-iron or nonstick ovenproof skillet, heat butter over medium. Add egg mixture; while it cooks, 1 to 2 minutes until edge is set, arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining cheese.

2. Transfer skillet to oven. Bake until frittata is set in the center and cheese is browned, about 20 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

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