This Apple Cheddar Sage Frittata is bursting with flavor and takes less than 30 minutes to get on the table! That’s what I’m talking about. In addition to the apple, cheddar, and sage we also added shallots and pancetta to put a little excitement in your morning. Try this one-pan recipe and see what I mean.
Originally, I made this as a quiche, but the crust adds a lot of steps and carbs. This frittata variation is not only easier to make but it’s also a bit lighter for days when you might be saving your carbs for something else. I’m not saying drinks, but definitely drinks.
Also, making a frittata is a great excuse to use our Lodge cast iron skillet, which always makes for fantastic pictures and simplified serving. Ours is a 12 inch skillet. If you are using a smaller sized skillet, you may end up with thicker slices of frittata, which is also quite lovely.
The thing I probably appreciate most about this recipe is the way that it starts and ends with just the skillet. Less dishes and a very satisfying breakfast are just about the best combo ever.
Give this frittata a try. Let us know how it goes, and if you do any fun variations, drop us a line in the comments!
- 8 eggs
- 1 tablespoon milk (or cream)
- 1 tablespoon butter
- 2 shallots, thinly sliced
- 4 oz pancetta, finely diced
- ¼ teaspoon cinnamon
- 1 red apple (something in the baking variety such as Cortland), diced
- 4 oz cheddar cheese, in small cubes
- 1 tablespoon sage, finely chopped + several whole leaves for topping
- Preheat the oven to 350 degrees F.
- In a medium bowl, lightly beat the eggs with the milk, salt and pepper. The pancetta will add a good bit of saltiness, so we suggest going light on the salt and heavier on the pepper. Set egg mixture aside.
- Heat a cast iron skillet on medium heat. Melt the butter and then add the shallots. Cook for about 2 minutes so that the shallots begin to turn translucent and then add the pancetta. Allow the pancetta to cook with the shallots for an additional 2 minutes or until pancetta starts to crisp. Then add the diced apples. Cover the skillet and cook until the apples begin to soften, about 5 minutes. At the end of the 5 minutes, add the cinnamon and stir to combine. Spread shallot, apple, pancetta mixture evenly throughout skillet.
- Now add the egg mixture to the skillet. Cover and cook (without disturbing) for about 6 minutes or until the edges begin to set.
- Once edges are set, sprinkle the chopped sage and diced cheddar cheese on top of the egg mixture. Also place the whole sage leaves on top if you desire.
- Transfer the skillet to the oven and bake for another 7-9 minutes so that the egg can finish setting.
- Serve directly from the skillet and enjoy!!