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Caramelized Fruit Frittata

From Italian Cooking and Living, June/July 2002

  • 4 tablespoons unsalted butter
  • 1/4 cup sugar
  • 1 apricot, cut into 6 wedges (skin on)
  • 1 cup strawberries, halved
  • 1 apple, cut into 12 wedges (skin on)
  • 1 pear, cut into 12 wedges (skin on)
  • 1 peach, cut into 8 wedges (skin on)
  • olive oil for skillet
  • 6 eggs
  • salt and freshly ground pepper
  • confectioners' sugar for garnish

In a large skillet over medium-high heat, melt butter. Add sugar and stir occasionally until mixture caramelizes and turns golden-brown, about 5 minutes. Add fruit wedges to the caramel cut-side-down. After a few minutes turn fruit to the other cut side (turn strawberries to round side) and cook until browned, about 5 minutes total.

In a large mixing bowl, beat eggs and season with salt. Brush an omelet pan with olive oil, then put over high heat. Add egg mixture to the pan and turn heat down to medium-low. Place caramelized fruit wedges in a circular pattern around skillet and add strawberries in the center. Cook for 5 to 8 minutes or until most of the frittata is cooked and the top is still runny. To cook frittata top, either remove the omelet pan to the broiler or flip the frittata on its other side. Serve with a sprinkling of confectioners' sugar. Serves 6

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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The Magazine of La Cucina Italiana