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. —Kukla
• 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
In This Recipe
Preheat oven to 350°F. Cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour bacon drippings into a separate bowl; reserve.
Return 1 tablespoon drippings to skillet. Add the butter, apples and orange juice, carefully mix to coat. Sauté until the apples are slightly soften and light golden brown. Transfer to a plate to cool.
Add shallots, red pepper flakes and some more bacon drippings, if needed; sauté over medium heat until golden, about 4 minutes.
Add half of greens and toss until beginning to wilt, about 1 minute. Add remaining greens and sauté until wilted, tender, and dry, about 15, 20 minutes. Transfer greens to plate lined with paper towels; cool.
Rinse and dry skillet. Beat eggs and salt to blend in large bowl. Whisk in 3/4 cup Parmesan, then greens and half of bacon. Stir in ricotta.
Heat 1 tablespoon reserved drippings in skillet over medium heat. Pour in egg mixture; spread greens evenly, then the caramelized apples. Sprinkle remaining bacon and 1/4 cup Parmesan over eggs.
Cook over medium heat until frittata is just set at edges, about 10 minutes. Transfer to oven and bake until just set, about 20 minutes. Cut around frittata to loosen; (Hold your breath) and slide out onto platter. Let cool 30 minutes. Slice into wedges and serve, sprinkle with green onions or herbs, if desired.