Excerpted from The Whole Smiths Good Food Cookbook by Michelle Smith. Copyright © 2018 by Michelle Smith. Used by permission of Houghton Mifflin Harcourt. All rights reserved.
1. Preheat oven to 375°. Lightly grease a 9-inch pie plate or ceramic baking dish with oil.
1 tsp coconut oil
1 Granny Smith apple,peeled, cored, and cut into 1/8-inch-thick slices
½ cup fresh raspberries,plus more for serving
1/2 c fresh blueberries, plus more for serving
½ cup fresh blackberries,plus more for serving
10 large eggs
¼ cup honey
1 tsp pure vanilla extract
½ tsp ground cinnamon
2. Layer apple slices evenly over bottom of prepared pie plate. Scatter about 1/4 cup each of the raspberries, blueberries, and blackberries over apples.
3. in a large bowl, whisk together eggs, honey, vanilla, and cinnamon until fully incorporated. Slowly pour egg mixture over fruit. Gently jiggle plate to help egg mixture settle into dish. Scatter remaining berries over top.
4. Bake for 30 minutes. Then let frittata rest for 15 minutes. Serve with additional berries on top, if desired.
Per serving: 195 Calories, 10 g Protein, 22 g Carbohydrates, 3 g Fiber, 8 g Total fat (38 sat), 103 mg Sodium, ** Vitamin B2 (riboflavin), Phosphorus, * Vitamin A, B12, C. K
40 min prep time serves 6
Kitchen Note: Fruit and eggs together sounds like a recipe for disaster, but not in this dish! The eggs are lightly sweetened with honey, which complements the tartness of the berries. It's the ultimate sweeter alternative to a savory breakfast. Coat your measuring cup or spoon with coconut oil prior to measuring your honey to help it slide out more easily and avoid sticking.
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