This aromatic dish is perfect for breakfast, lunch or dinner. Enjoy the Apple Thyme Frittata warm or chilled, in a sandwich or on a bed of lettuce or with a side of Apple Fennel Citrus Salad. The frittata can be prepared in an 8-9” cast iron skillet. Save extra calories by swapping sharp cheese with chèvre.
I’m sure there is no easier way to prepare a seasonal, farm to table dish than with this recipe. Rooster Street Provisions, at Lancaster Central Market, offers an apple sage sausage. Grab other local ingredients on your market visit.
This recipe was featured in the September 2015 issue of Susquehanna Style Magazine. Find my other apple inspired recipes here (meat eater and vegan recipes!)
- 4 ounces apple sausage
- 6 large eggs
- ½ cup nonfat Greek yogurt
- 2 teaspoons dried thyme, separated
- ½ teaspoon salt
- ⅛ teaspoon ground pepper
- ¼ teaspoon poultry seasoning (or rosemary or sage)
- 4 ounces shredded sharp Cheddar cheese, separated
- 1 medium Granny Smith apple (10 ounces) peeled, cored, quartered and sliced in
- ⅛” slices
- Preheat oven to 450˚F and grease a 9”-deep dish or 10” glass pie dish.
- In a skillet over medium heat sauté the sausage until it crumbles; set aside.
- In a large mixing bowl whisk the eggs and yogurt until smooth. Whisk in 1 teaspoon thyme along with the salt, pepper, and poultry seasoning.
- Pour the egg mixture into the baking pan; then sprinkle half of the cheese over the eggs followed by the sausage crumbles.
- Lay the apple slices in a circle over the egg mixture, sprinkle with remaining cheddar and top with 1 teaspoon of dried thyme.
- Bake for 20 minutes, until golden and set.
Cast iron skillet instruction:
- Grease the skillet with 2 tablespoons olive oil or butter. When all of the ingredients are prepared, heat the skillet over medium heat, add the eggs and begin to follow the above instructions. When the frittata is assembled and the eggs have begun to set on the edges, bake in a 450˚F oven for 20 minutes.