Instructions:
1. Prepare the apples
Peel the apples, remove the cores, and slice them thinly. Place them in a bowl and mix with lemon juice and cinnamon. Let them rest for 20 minutes to absorb the flavors.
2. Whisk the eggs and sugar
In a large bowl, beat the eggs with the sugar using a hand whisk or electric mixer until the mixture is pale and fluffy.
3. Add wet and dry ingredients
Grate in the lemon zest, then gradually add the milk while continuing to mix. Sift in the flour and stir until you get a smooth, lump-free batter.
4. Add raisins and apples
Soak the raisins in warm water for about 10 minutes, then drain and squeeze out the excess water. Add them to the batter along with the prepared apples. Mix gently to evenly distribute the ingredients.
5. Cook the frittata
In a non-stick skillet (about 20 cm / 8 inches in diameter), melt a small knob of butter over medium-low heat. Pour in the batter and spread it out evenly with a spatula.
6. Cook on both sides
Cover the pan with a lid and cook over low heat for about 10 minutes, until the bottom is golden and the top is almost set. Carefully flip the frittata using a plate or the lid, then cook the other side for another 5 minutes, still on low heat.
7. Serve
Transfer the frittata to a serving plate, let it cool slightly, then dust with powdered sugar. Slice and serve warm or at room temperature.
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