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Apple, Bacon, and Cheddar (ABC) Frittata

We love the combination of flavors in this frittata, and the way the apples and cheddar melt into the dish. You can leave the bacon off of part of the frittata for vegetarian diners, as we did, use vegetarian bacon, or omit it altogether. Serve it with a green salad and whole grain bread.

Ingredients :

  • 3 slices bacon, pork, turkey or vegetarian
  • 10 eggs (use 8 whole + 2 whites)
  • salt and black pepper to taste (optional)
  • 1 cup shredded Cheddar cheese
  • 2 apples, Fuji or Gala
  • 1 Tbsp. butter

Directions :

Cook the bacon by frying it in a skillet or baking it in a 425 degree oven on a cooling rack placed over a rimmed baking sheet. Remove it from the pan or oven, let it cool, and crumble or dice it.

Put the oven rack in the upper third of the oven and preheat it to 450 degrees.

Crack 8 eggs into a medium mixing bowl. Add the whites only for the remaining 2 eggs. (To separate the egg whites, crack the egg over an egg separator or someone’s clean hands. Carefully let the egg white slip through the fingers into the bowl, and discard the yolk.)  Using a whisk, beat the eggs until the yolks and egg whites are thoroughly combined. Add half the cheese to the egg mixture and stir to combine. Add a pinch of salt and pepper, if desired.

Peel, core, and thinly slice the apples.

In a medium cast-iron or nonstick ovenproof skillet, heat the butter over medium heat. When it is completely melted, coat the skillet with the butter and add the egg mixture to the skillet. Sprinkle the bacon crumbles evenly over the eggs.

Gently arrange the apple slices on top of the eggs, in a circular pattern, and sprinkle the remaining cheese on top. Transfer the skillet to the oven, and bake it until it is firm in the center and the cheese is browned, about 20 minutes.

Remove the skillet from the oven, use a flexible spatula to loosen the frittata from the pan, and carefully slide it onto a cutting board. Allow it to cool for a few minutes before slicing it into wedges and serving.

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