- Cook the bacon by frying it in a skillet according to the package directions, or baking it in a 425 degree oven on a wire rack placed over a rimmed baking sheet. 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. 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, tilt the skillet to coat it with the butter, and add the egg mixture to the skillet. Sprinkle the bacon crumbles evenly over the eggs. [Note: for vegetarian family members, you can leave the bacon off of part of the frittata, use vegetarian bacon, or omit it altogether.]
- 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 or flip it onto a cutting board. Allow it to cool for a few minutes before slicing it into wedges and serving.
Do Ahead or Delegate: Cook and dice the bacon, crack, beat (and refrigerate) the eggs.
Scramble Flavor Booster: Use sharp Cheddar cheese, tart apples, and season the frittata with plenty of freshly ground black pepper.
Tip: Eggs are easy on the eyes. Regular consumption of eggs has been found to lower the risk of macular degeneration and cataract development.
Side Dish suggestion: Serve it with toasted whole grain English muffins.
Side Dish suggestion: To make the salad, combine 6 – 9 oz. baby spinach, 1 cup sliced mushrooms, 1/4 – 1/2 cup yellow or red onion, sliced, 1/4 cup grated or shredded Parmesan cheese, and toss it thoroughly with 2 – 4 Tbsp. of balsamic vinaigrette or dressing of your choice.
Nutritional Information per serving (% based upon daily values): Calories 352, Total Fat 24g, 37.5%, Saturated Fat 11g, 54.5%, Cholesterol 417mg, 139%, Sodium 507.5mg, 22%, Total Carbohydrate 10g, 4% Dietary Fiber 1g, 3.5% Sugar 7g, Protein 24g
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