Monday, October 24, 2011

Apple Bacon and Cheddar Frittata

I love me some eggs.  I eat an egg or two nearly every single day.  I like 'em scrambled, fried, hard-boiled... you name it.  The way I like my eggs best?  With bacon, of course!  This tasty and super-easy-to-pull-together frittata puts together two of my favorite breakfast foods with sharp cheddar and a surprising addition of apple.  Sounds a little strange, you say?  Ignore that little voice and try it anyways.  You'll thank me.
Apple, Bacon and Cheddar Frittata
This recipe was adapted slightly from The Whole Family Cookbook
Yield: 4 servings
2 egg whites
8 whole eggs
4 slices of bacon, cooked and roughly chopped
1 cup sharp cheddar cheese, grated
Generous pinch of ground thyme and ground sage
salt and ground pepper, to taste
1 large apple (or 2 small), Fuji or Gala
1 Tbsp butter

Put the rack in the upper third of the oven.  Preheat to 450

Whisk eggs until thoroughly combined. Add half of the grated cheese to the egg mixture and stir to combine. Add salt, pepper, thyme and sage.
Peel and core the apple.  Slice the apple into very thin pieces. In a medium cast-iron or ovenproof skillet, melt butter over medium heat. Add egg mixture to the skillet. Sprinkle bacon evenly over the eggs. Arrange the apple slices over the bacon in a circular pattern (or whatever... this is my ocd talking), then sprinkle with remaining cheese.

Move skillet from the stovetop to the upper rack of the oven. Bake until frittata is firm in the center and the cheese is golden brown, about 20 minutes. Use a flexible spatula to loosen the frittata from the pan and slide onto a serving platter or cutting board. 

Allow it to cool for a few minutes before slicing into wedges. 

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