Savory Apple Cheddar Cheese Frittata Recipe
This apple cheddar frittata is a wholesome twist on a classic, balancing savory cheddar with the natural sweetness of apples. Packed with protein-rich eggs, fiber-filled veggies, and leafy spinach, it makes a nutritious option for dinner—or even breakfast. It’s hearty yet light, making it a great way to enjoy comfort food with a healthy edge.
Ingredients
- 12 eggs
- ¾ cup plant-based or dairy milk
- 1 garlic clove (peeled and minced)
- ¼ teaspoon nutmeg
- ½ teaspoon smoked paprika
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 small red onion (diced)
- 8 ounces mushrooms (sliced)
- 2 medium granny smith apples (peeled and chopped)
- 2 cups baby spinach
- 8 ounces cheddar cheese
- Optional add-ins: ¼ to ½ teaspoon each of dried sage and/or thyme
Instructions
- Preheat oven to 350 degrees F. In a large bowl, add eggs, milk, garlic, salt, pepper, nutmeg, and smoked paprika. Whisk until blended.
- In a 12" cast iron skill over medium heat, saute onions and mushrooms in olive oil until soft. Add in apples and saute until tender. Add spinach and stir until wilted. Top with cheddar cheese.
- Carefully pour egg mixture over the top. Continue to cook over medium heat until the sides begin to pull away from the pan. About 6 to 8 minutes.
- Transfer the pan to the middle rack of the oven and bake for 18 to 20 minutes until set. Allow frittata to sit for 5 to 10 minutes before serving.
- Slice and garnish with thin cheese and apple slices if desired.
Video
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes, check out my post above.
TIPS:
Use a well-seasoned cast-iron skillet for even cooking and easy oven transfer. Whisking the eggs thoroughly creates a light and fluffy texture. Be sure to let the frittata rest for a few minutes after baking so it slices neatly. VARIATIONS:
Swap cheddar for goat cheese or feta for a tangier flavor. Try kale instead of spinach for a sturdier green, or add bell peppers for extra color and nutrients. To lighten it further, reduce the cheese slightly and add more vegetables. Herbs like sage or thyme add a fragrant, earthy note. SERVING SUGGESTIONS:
Serve the frittata warm, garnished with thin slices of apple and cheddar for a fresh, flavorful finish. Pair with a crisp green salad, fresh fruit for balance, or roasted sweet potatoes for extra fiber. Leftovers reheat well and make a satisfying breakfast or lunch the next day.
Use a well-seasoned cast-iron skillet for even cooking and easy oven transfer. Whisking the eggs thoroughly creates a light and fluffy texture. Be sure to let the frittata rest for a few minutes after baking so it slices neatly. VARIATIONS:
Swap cheddar for goat cheese or feta for a tangier flavor. Try kale instead of spinach for a sturdier green, or add bell peppers for extra color and nutrients. To lighten it further, reduce the cheese slightly and add more vegetables. Herbs like sage or thyme add a fragrant, earthy note. SERVING SUGGESTIONS:
Serve the frittata warm, garnished with thin slices of apple and cheddar for a fresh, flavorful finish. Pair with a crisp green salad, fresh fruit for balance, or roasted sweet potatoes for extra fiber. Leftovers reheat well and make a satisfying breakfast or lunch the next day.
Nutrition
Serving: 1sliceCalories: 321kcalCarbohydrates: 6.6gProtein: 18gFat: 25gCholesterol: 305mgSodium: 816mgFiber: 1gSugar: 4g
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