Frittata with Bacon, Greens and Caramelized Apples


The idea of adding apples to Frittata came to me, when my husband bought the applewood smoked bacon and knowing how good pork tastes when pared with apples, I bravely added them. The result was great. It is very important not to overcook the apples and also, when sautéing the greens, to make sure there isn’t any moisture left. To be safe I even lined the plate with paper towels while the greens were cooling. I added ricotta instead of milk for a creamy texture, in compeering to crispy bacon. To make a smaller size frittata use a smaller pan, only 8 eggs, half of the amount of greens and bacon, 1 medium apple but the same amount of cheeses. Pancetta, proscitto or ham can be substitute for bacon in this recipe and also spring and summer greens would be very tasty.

What you will need

12 ounces applewood-smoked bacon, cut into 1/2- inch pieces

1 cup sliced shallots or red onion

12 cups (packed; 12 ounces) assorted coarsely chopped greens (such as kale, chard, and mustard greens) or only one kind greens

1 large or 1 1/2 medium Granny Smith or Golden Delicious apples, sliced in about 1/4-inches thick half-moon slices

2 teaspoons of orange or lemon juice

1 tablespoon butter

12 large eggs

1/2 teaspoon red pepper flaks

1 cup freshly grated Parmesan cheese, divided

1cup fresh whole-milk ricotta cheese

1/2 teaspoon kosher salt


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