Warm apple frittata
A sweet, soft, warm frittata with apples, rum and lemon zest proves this Italian favourite can be sweet as well as savoury. Serve as a dessert or a weekend brunch with a drizzle of maple syrup or honey.
Ingredients
125ml milk
50g caster sugar
2 tsp grated lemon rind
50g plain flour
Pinch of salt
4 eggs, beaten
1 tbsp dark rum
1 large green apple
1 tbsp butter
2 tbsp flaked almonds, toasted
Icing sugar for serving
Method
Combine the milk, sugar and lemon rind. Add the sifted flour and salt and beat well to a smooth batter. Beat in the eggs and rum.
Peel, quarter and core the apple and slice very finely. Melt the butter in a medium-size non-stick frying pan, and cook the apples for 5 minutes or until softened. Pour the batter over the apples, and cook gently for 4 minutes, drawing the batter in and tipping the pan so the excess has a chance to cook. When set and golden underneath, cover with a large plate and turn over. Add a little extra butter to the pan, slide the frittata back in and cook for 2 minutes until set and golden.
To serve
Turn out onto a warm platter and cut into portions. Scatter with toasted almonds, dust with icing sugar, and serve hot.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
