October 27, 2018 by Nicole Collins
OK, can we talk about cravings for a second?
Are cravings the strangest things, or what?
It’s crazy how our brains trick us in to thinking there’s a food or taste that we can’t live without. It takes us to a place where we obsess about it over and over until we can’t take it anymore, and we have to eat it immediately.
Some cravings last longer than others, and some are definitely more intense than others. Someone told me once that if you can ignore a craving for 3 mins, it will go away. I’m guessing that’s for one of those more impromptu cravings like chocolate icecream at night than it is for the weeklong cravings for sushi.
Then, sometimes we get cravings because our body is lacking something. Like, if you have a craving to chomp on ice, your iron is low. Or, if you’re craving salt, your blood pressure may be low.
Some cravings are so random that I’m sure they must mean something bigger. Like recently, my mom has been craving cinnamon. Strange, right? Who craves straight cinnamon? Not cinnamon flavored things. Just cinnamon. So, I headed straight to the google machine for answers to find out what she’s lacking. And, guess what? A craving for cinnamon means absolutely nothing.
I’ve been having a craving for apples lately. I just can’t get enough. Between apples and apple cider, that’s pretty much what’s been keeping me alive these days. I’ve never really been an apple fiend, and that’s what makes it even more strange. I’ve always liked apples and all, but it’s pretty much all I want right now.
Guess what the google machine has to say about apple cravings? That I’m lonely and craving emotional gatherings.
I promise I’m ok over here. I just love apples right now.
Today’s recipe is one of those recipes that had 10 different identities before it ended up as what we’ve got on the plate today. But, I couldn’t be happier with how it turned out.
Today, we’re making Harvest Frittata!
It’s been a hot minute since we’ve had a frittata, so that’s always what this recipe was supposed to be. But, when I set out on the mission, I was planning on making single serve frittatas. As I kept building the idea and seeing the pictures in my head, I knew that the personal sized frittatas were not going to happen on this one. And yes, sometimes I see the photo ops for a recipe before I even see the ingredients!
The inspiration for this recipe was actually a salad that our café team made us at work last week. It was a spinach salad with apple, goat cheese, and vanilla cider vinaigrette. As the café woman was dishing out each person’s salad, I watched these 2 huge clumps of goat cheese get bypassed and bypassed in her bowl. I was praying that the handful of salad mix I got would have one of those hunks of goat cheese, but sadly, it didn’t. The woman behind me got both of them. I actually considered asking her if we could trade salads…but I didn’t. I just pouted in my salad that had barely any goat cheese and told myself I’d make something with goat cheese that weekend.
So, our frittata has 3 things from that heartbreaking salad experience: spinach, apple, and goat cheese! Apple might seem a little strange to add to an egg pie, but it really works! It’s adds a subtle touch of sweetness that pairs great with the other components of the frittata.
I knew I wanted goat cheese in the frittata, but I also know that cheddar and apple are a classic combo. I went back and forth considering which to use, and in the end, I decided to use both! Great decision, let me tell you…
Another classic savory pairing with apples is thyme, so we’re using some fresh thyme to help flavor our egg mixture. Then to balance out the sweet and creamy from the apples and cheese, we add some diced ham for salt and some tangy red onions to the party. The onions almost didn’t make the cut, but I’m sure glad they did. They really encourage a nice harmony in this frittata.
This frittata is so fall appropriate thanks to the harvesty ingredients we’re using, but I definitely plan on enjoying this baby all year long. And, it tastes equally as good with a fruit salad or a green salad on the side. You know I like to eat my frittata’s all day long, so they need to be versatile!
Just in case you’re wondering, I’m still not done with the apple recipes. I’ve got one locked and loaded for when I get back from vacation!
But for now, let’s enjoy the apple recipe we have in front of us. And, let’s eat!
Serves: 4 Print
1 tbsp unsalted butter
½ small red onion, sliced
2 cups fresh spinach, roughly chopped or torn
½ cup ham, diced
1 apple, diced (I used gala)
¼ cup 2% milk (or milk of your choice)
1/8 cup heavy cream
½ tsp salt, plus more to taste
¼ tsp pepper, plus more to taste
1 tbsp fresh thyme, chopped
½ cup cheddar, shredded
2 oz crumbled goat cheese
Preheat oven to 400 degrees. In a medium bowl, whisk eggs, milk, heavy cream, thyme, ½ tsp salt, and ¼ pepper together. Stir in shredded cheddar cheese. Set aside.
Heat 1 tbsp butter in a large oven safe skillet over medium high heat. Add onions, spinach, and a pinch of salt and pepper. Saute until spinach has wilted, about 2 mins. Add ham and apple, and saute until apple starts to soften, about 5 mins.
Pour egg mix in to skillet over vegetables. Use a spatula to move the veggies and ham around so everything is evenly distributed and egg has a chance to touch the bottom of the pan. Top with crumbled goat cheese. Let set for 2 minutes. Remove from heat and transfer to oven. Bake for 10-12 mins until golden brown around the edges and a knife inserted in the center comes out clean. Serve.
*Reserve a few thin slices of apple and red onion to make your frittata extra pretty. While the eggs are setting on the stovetop, arrange the apple slices, red onion, and crumbled goat cheese in a nice pattern on top before putting the frittata in the oven.
*Since the apple is diced and cooked, it's not necessary to peel the apple first. You can't even tell the skin is there, but you're getting all of the extra nutrients!
*If you don't have fresh herbs on hand, you can substitute 1 tsp each of dried thyme.