Apple, Goat Cheese and Buffalo Frittata

Units Scale

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)

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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.