FRITTATA (Omelette) CON LE MELE

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FRITTATA CON LE MELE

“ My kids always loved this omelette because of the sweetness of the apples and a touch of sugar. That makes it a perfect brunch item or light lunch entrée.”


Serves 2-4


Ingredients:

  • 2 ½ tablespoon AP flour * see notes

  • ¼ teaspoon salt

  • ½ cup whole milk

  • 2 large eggs. Beaten well

  • 4 teaspoons sugar

  • Zest from one lemon

  • 1 medium sized apple with some sweetness, such as Gala or Honeycrisp. Cored and sliced thin. (I try to buy local for ultimate freshness.)

  • 2-3 tablespoons olive oil *

Preparation:

  1. Make a thin batter with the flour, milk and salt, beating thoroughly in a mixing bowl.

  2. Add the beaten eggs, lemon zest and sugar and beat well again to combine.

  3. Add the apple slices to the egg mixture and stir them in.

  4. Heat the oil in an 8 inch non stick skillet, then add the egg mixture, distributing the apple slices evenly around the pan.

  5. Cook the frittata until it is well set and the bottom is browned. Slide it onto a large plate and invert it into the skillet and brown the bottom again, or you can put a plate over the skillet and invert it then transfer it back to the skillet.  Be careful at this step, do whatever you are comfortable with. If it breaks a little it’s not a big deal.

  6. You can garnish with some confectioners sugar and some herbs such as mint or basil.


*cooks note- This recipe can be made gluten free by substituting chickpea or almond flour for the AP flour with excellent results. Also I use 1 tablespoons of butter and 2 tablespoons of olive oil for cooking, to add some flavor.

Buon Appetito!


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