Apple Frittata brings back memories of my childhood because it was used as a dessert quite frequently in our household and served with custard.
Since those far off days, I have evolved the recipe somewhat and it can now be served as a very tasty, and unusual, brunch by adding either honey or maple syrup or as a dessert. This recipe serves 4. Submitted by David McCarthy, Australia
Combine the milk, sugar, cinnamon and lemon rind; sift in the flour and pinch of salt. Beat in the eggs and add rum.
Peel, quarter and core the apple and then slice thinly.
Melt butter in a medium non-stick fry pan. Cook the apples for 5-minutes or until softened.
Pour the batter over the apples and cook gently for 4-minutes, drawing the batter in and tipping the pan to help the excess batter to cook.
When set and golden underneath, cover with a large plate and turn over.
Add some extra butter to the pan and slide the frittata back in and cook for 2-minutes until set.
Turn out onto a pre-warmed platter, cut into 4 portions, scatter with almonds and dust with sugar.
I often add whipped cream to the plate if serving as a quick dessert, or honey or maple syrup if serving as a quick brunch.
Enjoy your warm apple frittata.
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