Cozy Autumn Frittata with Roasted Apples and Sage
This fall-inspired frittata combines tender roasted apples, fragrant sage, and melted cheese into a fluffy egg base. Cooked on the stovetop and finished in the oven, it boasts a golden, slightly puffed top with caramelized fruit and a savory, comforting flavor profile. Perfect for a warm breakfast or leisurely brunch, it captures the essence of cozy autumn mornings.
Equipment
- 9-inch ovenproof skillet
- Sharp Knife & Cutting Board
- Mixing bowl & whisk
- Spatula
- Oven mitts
Ingredients
- 2 large Granny Smith apples sliced into thin wedges
- 1 small red onion thinly sliced
- 1 tablespoon olive oil for roasting apples and sautéing onions
- 4 fresh sage leaves fresh sage chopped
- 6 large eggs beaten well
- ½ cup shredded cheddar cheese or Gruyère
- to taste salt and pepper for seasoning
- 1 tablespoon butter optional, for extra richness
Instructions
- Preheat your oven to 200°C (400°F). Slice the Granny Smith apples into thin wedges about ¼ inch thick.
- Heat your skillet over medium heat and add a tablespoon of olive oil. Once shimmering, add the apple wedges and sliced onion. Cook, stirring often, until the apples are golden and soft, about 8 minutes, filling the kitchen with a sweet, caramelized aroma.
- Sprinkle the chopped sage over the apples and onions. Let it sizzle for a minute, releasing its fragrant aroma. If the mixture sticks, add a splash more oil or a little water to loosen it.
- While the apple mixture cooks, beat the eggs in a mixing bowl until smooth and slightly frothy. Stir in a pinch of salt and pepper, then fold in the shredded cheese for a gooey, cheesy flavor.
- Pour the beaten eggs evenly over the roasted apples and onions in the skillet. Reduce the heat to low and let cook gently for about 4-5 minutes until the edges start to set but the top remains slightly jiggly.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the eggs are puffed, golden, and just firm in the center. A toothpick inserted should come out clean.
- Remove the skillet from the oven and let the frittata rest for 5 minutes. Finish with a sprinkle of flaky salt and a few fresh sage leaves for extra aroma and flavor. Slice into wedges, serve warm or at room temperature, and enjoy the cozy autumn flavors.