Say it with me: fruittata
Though it may look fancy, a frittata is the simplest dish to serve for brunch. Unlike quiche, there’s no potentially soggy or tough crust, and unlike scrambled eggs it doesn't go limp and rubbery after sitting out for 10 minutes. Better still, frittatas hold up surprisingly well to being reheated. While there are infinite possibilities for savory frittatas, what’s really fun is making a sweet ones. That’s right—fruit and eggs, all in one neat package. Sound weird? Sure. Tastes amazing? You betcha. Essentially a bread-less bread pudding and sweet omelet hybrid, this fruit-packed frittata, bursting with tart, sweet fruit, will make you want to take a bread from the vegetable-filled ones you're used to.
In a large bowl, whisk together 8 eggs, 2 tablespoons honey, ½ teaspoon cinnamon, ½ teaspoon ground fennel seeds, and ¼ cup whole milk.
Thinly slice apples, pears, and peaches (use frozen and defrosted peaches if it’s the dead of winter) until you have about 2 cups of fruit. If you’d like, slice ½ cup of cherries, halve ½ cup blackberries. Blueberries work too.
Set a large oven-safe skillet on the stove and grease it with a pat of softened butter. Arrange the sliced fruit in the pan, then gently pour in the egg mixture. Turn on the stove to medium heat and preheat the oven to 350ºF. Let the mixture cook undisturbed for 5 minutes.
Take the pan off the heat and immediately place it in the hot oven. Bake the frittata for 25-30 minutes, or until the eggs are set.
Just before cutting the frittata into wedges, shower the top with toasted slivered almonds or pine nuts. If you’d like, sprinkle powdered sugar and/or drizzle maple syrup over slices of the frittata to serve.