Apple Frittata
| 2 tbsp | butter | 30 mL |
| 2 | large Ontario apples, cored and sliced | 2 |
| 3 tbsp | sugar | 45 mL |
| 1/2 tsp | ground cinnamon | 2.5 mL |
| 3 | farm fresh eggs | 3 |
| 1/2 cup | milk | 125 mL |
| 2 tbsp | butter, melted | 30 mL |
| 1/2 tsp | vanilla extract | 2.5 mL |
| 1/2 cup | all-purpose flour | 125 mL |
| pinch of salt | ||
| 2 tbsp | sugar | 30 mL |
Preheat the oven to 425°F (220°C). In a large ovenproof skillet, melt the butter over medium heat. Add the sliced apples and sprinkle with sugar and cinnamon. Sauté for 1 minute. Place eggs, milk, butter, vanilla, flour, sugar and salt in a blender and process for 1 minute or until smooth and well incorporated. Pour the batter over the apples and bake for about 20 minutes or until the frittata is puffed and golden brown.
Recipe Courtesy of Lynn Ogryzlo’s The Seasonal Attitude Cookbook, NiagaraCooks.ca
