We call it 'Fruittata'
A hit with young children for a quick healthy breakfast or lunch, but will also be enjoyed by adults – and with, perhaps, a little extra sweetener and smaller portions makes a sophisticated and grown-up dessert too!
Here’s one I prepared earlier:
You will need:
apple (select a preferred variety for its sweetness or sharpness –it’s your choice. Alternative fruits can be used and we have had successful results using banana and pear… you could experiment with combinations.)
egg(s)
milk/soya drink
sweetener such as honey, fruit sugar or agave syrup (not essential for grown-up tastes, depending on sweetness of fruit and personal preferences)
cinnamon
nutmeg
frying pan, mixing jug, tea-spoon, fork, and spatula
Method for single serving:
Dice the apple into cubes of less than 1 cm, add them to a hot (around 120 C) lightly oiled pan (we use quite a large non-stick). Tip: try to place any cubes that have skin on with the skin-side down so that the skin will cook and crisp up a little.
Sprinkle lightly with cinnamon (about a quarter teaspoon will do, adjust to taste) and about a half teaspoon of fruit sugar or equivalent.
Grate in a small amount of nutmeg.
In a mixing jug, use a fork to gently mix one egg and about a dessert spoon of milk.
When the apple cubes have sizzled for up to a minute, toss them about a bit to get the other facets coated and lightly browned (ideally the skin should just be starting to burn black at this point).
Pour over the egg mix and quickly push any rogue apple cubes into it before it sets. The mixture should sizzle and begin to set almost immediately. Watch until the liquid has nearly all cooked then fold in the edges to form a triangle and turn off heat, shake the pan to make sure it has not stuck.
Wait about 30 seconds then slide onto a serving plate and allow to cool, for younger children, or serve immediately to adults.
Honey or agave syrup can be drizzled over the fruittata if you want it sweeter or to serve as a dessert. The cooked sugars and spices give a subtle toffee-apple taste and the milk keeps it light, introducing a note of custard. Every 6 – 8 year old that we have served this to, eagerly cleans the plate… and it has been well received by grown-up guests also, as a quick and simple lunch alternative to more traditional omelettes.
Here’s one I prepared earlier:
 |
| a fruittata... with lovely toffee-apple burnt bits! |
apple (select a preferred variety for its sweetness or sharpness –it’s your choice. Alternative fruits can be used and we have had successful results using banana and pear… you could experiment with combinations.)
egg(s)
milk/soya drink
sweetener such as honey, fruit sugar or agave syrup (not essential for grown-up tastes, depending on sweetness of fruit and personal preferences)
cinnamon
nutmeg
frying pan, mixing jug, tea-spoon, fork, and spatula
Method for single serving:
Dice the apple into cubes of less than 1 cm, add them to a hot (around 120 C) lightly oiled pan (we use quite a large non-stick). Tip: try to place any cubes that have skin on with the skin-side down so that the skin will cook and crisp up a little.
Sprinkle lightly with cinnamon (about a quarter teaspoon will do, adjust to taste) and about a half teaspoon of fruit sugar or equivalent.
Grate in a small amount of nutmeg.
In a mixing jug, use a fork to gently mix one egg and about a dessert spoon of milk.
When the apple cubes have sizzled for up to a minute, toss them about a bit to get the other facets coated and lightly browned (ideally the skin should just be starting to burn black at this point).
Pour over the egg mix and quickly push any rogue apple cubes into it before it sets. The mixture should sizzle and begin to set almost immediately. Watch until the liquid has nearly all cooked then fold in the edges to form a triangle and turn off heat, shake the pan to make sure it has not stuck.
Wait about 30 seconds then slide onto a serving plate and allow to cool, for younger children, or serve immediately to adults.
Honey or agave syrup can be drizzled over the fruittata if you want it sweeter or to serve as a dessert. The cooked sugars and spices give a subtle toffee-apple taste and the milk keeps it light, introducing a note of custard. Every 6 – 8 year old that we have served this to, eagerly cleans the plate… and it has been well received by grown-up guests also, as a quick and simple lunch alternative to more traditional omelettes.
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