You guys, I realized that I’ve been holding out on you. I like to think that I post “real” food on my blog–the same dishes that my family eats for dinner, the same cookies we treat ourselves to for dessert. And that’s definitely true. But there are also things we eat all the time that I have never shared, like eggs. Why is that? I guess I felt like eggs were boring, and that everyone knows how to cook them already.
But I also know how difficult it is to be a busy working parent who is responsible for cooking dinner every night. It’s really hard to come up with new ideas. Hello? I’m a food writer and I still fall into ruts where I serve the same five things and then repeat. So here is a not-so-secret secret: try eggs for dinner. At least a couple of times a month (always on days when I have gone to work in the city) we have a frittata and a green salad.
Why eggs? Because they are cheap, healthy, quick to prepare, and endlessly variable, so even if you are having them yet again, you can make them different. Usually I just rummage through the fridge and incorporate whatever leftover veggies, cheese, and herbs I can find. No matter what, it’s delicious. We do butternut squash, sauteed onion, and Swiss a lot in the fall and winter. This summer, I’ve really been into corn, basil, and mozzarella.
This apple quinoa frittata is one we had for dinner a few nights ago. I snapped a few pictures just for fun, and then decided that I loved it so much I had to share it. I’m sorry if it’s basic! I hope it’s not boring. I promise never to give you a recipe for a granola parfait, which is my pet peeve of cookbooks/food blogs. (Layer yogurt, granola, and fruit in a glass. Serve.)
Am I skipping ahead too much to be posting an apple recipe in August? Maybe so. But I hope that this will be a recipe you return to again and again, to make exactly as it is, and to use as a template for your own creations.
This frittata reheats beautifully. You can make it up to a day in advance and then rewarm it in a low oven. It’s also delicious served at room temperature. If you don’t have cooked quinoa on hand you can leave it out, or substitute rice or couscous. I didn’t include any herbs here, but I think a pinch of chopped fresh thyme would be especially nice.
Two Yolk Apple Quinoa Frittata
This frittata is a light, quick, and healthy dinner option. I love the combination of apples and cheddar, but you can use any cheese you prefer.
- 2 whole large eggs
- 4 large egg whites
- Kosher salt
- Freshly ground black pepper
- 1/2 apple thinly sliced into half-moons
- 1/2 cup cooked quinoa
- 1/2 cup grated sharp cheddar cheese
Preheat the oven to 400°F. Spray an 8-inch, oven-proof skillet liberally with non-stick spray and heat it over medium heat.
In a medium bowl, whisk together the whole eggs and egg whites until well combined. Season with a big pinch of salt and pepper.
Arrange half of the apple slices in a single layer in the bottom of the skillet. When they just start to sizzle, pour in the egg mixture, tilting the pan so it spreads evenly. When the edges are just barely set, sprinkle in the quinoa, followed by the cheese. Arrange the remaining apple slices over the surface of the frittata and transfer the skillet to the oven. Bake until puffy and set in the center, 5 to 7 minutes. Serve warm or at room temperature.
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