Simple autumnal eats : pear and apple frittata with walnuts, goats cheese and a drizzle of honey.
Autumn really is a time of fruitfulness. In our garden we’ve got an old pear tree. According to Freddy’s uncle, it was planted when the house was built, aka 87 years ago. However old it is, at this time of year we are overcome with pears. For about two weeks we have more pears than we could ever want. At the same time, down the road, the orchard is groaning with discovery apples. Lucky, lucky us right?
We tend to have both apples and pears together for about 2-3 weeks which makes me think of how to celebrate this conjunction of two lovely fruits. Inspiration came (as it usually does) with need. A friend rang up and said she was coming our way, could she and her family stay. Shockingly for a food blogger, there was not much in the larder except the usual eggs, a bit of left over cheese and nuts. Well, straight away the children were sent out to the orchard, then to the garden for apples and pears. A bunch of rocket from the cold frame and we were in business!
And dinner was this apple and pear frittata with walnuts, goats cheese and a drizzle of honey. So, so, so good.
This recipe first appeared in the Autumn 2016 issue of Superfood Magazine.
Pear and Apple Frittata with Walnuts, Goats cheese and Honey
- 8 eggs
- 2 tbsp milk
- 1 handful chopped rocket
- 1 tsp olive oil
- 40 g goats cheese sliced
- 2 tbsp chopped walnuts
- Half an apple thinly sliced
- Half a pear thinly sliced
- Pre-heat the grill.
- Break the eggs into a bowl and beat with the milk, chopped rocket and salt.
- Heat the olive oil in a cast iron frying pan, add the egg mixture and allow to cook on medium heat until the frittata starts to set.
- Then quickly add in the walnuts, cheese and arrange the apple and pear slices in a circular pattern.
- Place the cast iron frying pan under the grill and cook for a couple of minutes until the frittata is set and slightly golden.