Post sponsored by Primal Kitchen.
Welcome to the perfect meal: a fluffy frittata, filled with apple, goat cheese, mushrooms… and Buffalo Sauce!!
I’m currently studying abroad in Lyon, France (the country’s gastronomic capital!) and honestly, I spend way more of my time meandering through the nearby farmers markets than I do studying. I figure it’s an education of its own kind… an education in finding the creamiest €1 blocks of fresh cow’s cheese, picking out the crispiest frisée lettuce, and getting my French fluid enough to where the vendors don’t think I’m a tourist and overcharge me (haven’t quite gotten there yet. Next step will be haggling-level fluency).
I walked to my favorite market on the river Saône on a sleepy Wednesday morning to peruse for this frittata. I started by buying a dozen fresh eggs from one of my favorite vendors, and a little piece of crumbly goat cheese. I saw one man selling these huge, gorgeous oyster mushrooms and was obligated to get one. I picked up some dark green spinach, leeks, and the biggest, most purple shallot I’ve ever seen. I wasn’t initially planning on adding apples to an egg dish, but one stall had such a vast collection of that looked so good, I knew I had to get a couple and give it a shot. (IT WORKED OUT.)
The base of this frittata is, simply, eggs–a dozen of them–with a splash of heavy cream (totally optional but adds, well, creaminess), plus a hearty dose of Primal Kitchen Buffalo Sauce, which flavors the entire dish and pairs so nicely with the produce. Then we add in our sautéed apples, leeks, shallots, mushrooms and spinach, and bake about a half hour. I love eating this with a nice drizzle of Buffalo Sauce on top for even more of a kick. The combination is truly divine.
Frittatas are the best for so many reasons. They’re ridiculously simple to make. And once ready, you can eat them for any meal of the day, and the leftovers will save your life when it’s breakfast/lunch/dinnertime and you don’t feel like cooking. Not only that, but they’re completely customizable, so you can let yourself go crazyyy with it! Whatever fresh produce looks good to you, feel free to add. Just please don’t forget a hearty douse of buffalo sauce before digging in.
Apple & Goat Cheese Buffalo Frittata
Ingredients
1 dozen large eggs
4 Tbsp Primal Kitchen Buffalo Sauce, plus more for topping
2 Tbsp heavy cream (optional)
1 1/2 tart apples
3 medium shallots (or 1 very large)
1 leek
2 cups (not packed) roughly chopped oyster mushrooms
2 cups (not packed) roughly chopped spinach
Primal Kitchen Avocado Oil or butter
Salt and pepper, to taste
1/4 cup chèvre, for topping (optional)
Instructions
- Preheat your oven to 350ºF. In a large bowl, whisk together the eggs, buffalo sauce, heavy cream, and some salt and pepper. Set aside.
- Thinly slice the apples. Peel and chop the shallots into rough pieces, and slice the leek. Slice the mushrooms lengthwise into large strips.
- If you have a large (10-12”) cast iron pan, you can use it for both the veggie sautéing and the frittata-baking. If not, sautée in a regular pan, and use a large (10″-12”) baking dish for the baking. Heat a couple tablespoons of avocado oil in your pan over medium heat. Once hot, add the shallots and cook for about 3 minutes.
- Add in the leeks and cook around 10 minutes, stirring periodically, until tender and golden. Add a little more oil and then the mushrooms, searing on all sides until browned. Add in the apples and sautée for 3 minutes. Turn off the heat and stir in the spinach to wilt briefly.
- If using cast iron, pour the eggs directly into the pan with the veggies. If using a baking dish, grease lightly with avocado oil, pour in the veg, and pour the eggs on top. Top with crumbled chèvre if desired.
- Bake on the middle rack for 15 minutes then cover with foil and bake another 10-15, or until the center is just barely firm to the touch. Let it cool for at least 12 minutes to firm up, then slice and enjoy.
