Bittersweet Pancake Things

Do you ever have those moments in the kitchen where you are about to make a recipe that you have made a thousand times before, and you just KNOW that it is going to be good? It's a go-to recipe that you have stockpiled away for a rainy day. You know that you can always turn to it? That's what this recipe is to me. 

Well, most of the time.

Today was not one of those magical, "works every time" recipes. Don't get me wrong, it is! I just made a slight mistake when I was preparing it and everything went wrong from there. But wait! Don't get discouraged friends, I fell off of that pony, but I was able to get right back up and make a pretty darn delicious brunch from this disaster. Behold. An Apple Pie Frittata with a Cinnamon Apple Butter Syrup!

Originally intended to be Apple Pie Pancakes. But YOLO.

You win some, you lose some. This was both. 

Apart from my ingredient mishap, this was delish. But really though, it tasted exactly like the pancakes, it was just in a slightly different form. It really did taste like a warm slice of apple pie, just a little eggy-er. More frittata like (ha-ha). The best part is that it's clean, healthy and packed with protein to keep you fuller longer.

Apple Pie Frittata

Ingredients:

¼ C. Cottage Cheese

½ C. Apple Sauce

6 T. Liquid Egg Whites

1 t. Vanilla

½ Scoop Vanilla Whey Protein

½ t. Ground Cinnamon

½ t. Apple Pie Spice

3 t. Chia Seeds

1 Small Apple

2 T. Apple Butter

2 T. Sugar-Free Syrup

Directions:

Chop apple and set aside. Place cottage cheese, apple sauce, liquid egg whites, vanilla, protein, cinnamon and apple pie spice into a blender, or blender cup, and blend until smooth.  Stir in chia seeds and chopped apple into blended mixture.

Pour the entire mixture into a greased, preheated frying pan (set to low heat). Any size pan will work; just note that the smaller the pan the longer it will take the frittata to cook through. Once the mixture has been poured into the pan, let the frittata cook at a low to medium-low heat. There is no exact “cooking time” each frittata is going to cook at it’s own rate based on the depth of your pan and how hot your stove it. Just watch it. You will notice the egg beginning to cook and pull away from the edges of the pan. You will also be able to see that the frittata is cooked through.

While the frittata is cooking, take the apple butter, and syrup and mix together. Depending on how thick you want the syrup mixture, you can add a little water or more syrup to thin it out. Set aside.

When the frittata is between 90%-95% cooked, you have two choices, you can leave it on and let it finish cooking, or you can try what I did. Grab another frying pan, preferably one that is larger and flip the frittata into the larger frying pan. Allow that to cook for a few more minutes until complete.

When the frittata is finished, place on a pate and top with the apple butter syrup!