We went apple picking a couple of weeks ago and I scoured the web to find new and interesting uses for the two giant bags of apples we brought home.   One of my favorite apple recipes is apple sauce.  I make it and freeze it and use it for my applesauce muffins and bran muffins.  The first night I was looking for recipes I wanted something easy.   I also didn’t want to have to run to the store to buy any ingredients, so this severely limited my choice of recipes.  Nevertheless I found a great frittata recipe.   I actually found a number of different recipes and combined what I liked from each of them to get the recipe below.  At first I was a little worried about putting apples with eggs and cheese, but I gave it a shot and it was really delicious.   It was also very quick and easy.

Cheddar Apple Frittata

8 large eggs plus 2 large egg whites

4 ounces cheddar cheese, coarsely grated (~1 cup)

Coarse salt and ground pepper

1 tablespoon butter 2 apples, peeled, cored, and sliced thinly using a mandoline

6 – 8 strips of bacon, cooked

Preheat oven to 450 degrees, with rack set in top third.

Melt butter over medium-high heat in a 12-inch oven-proof skillet (e.g., cast iron). Add apple slices and sauté 1 minute, or until softened.  Meanwhile, in a large bowl, whisk eggs and egg whites until frothy. Stir in cheddar, salt, and pepper. Put bacon strips on top of apples. Pour egg mixture into skillet. Cook 2-3 minutes, until bottom and sides of frittata are set.  Do not stir!    Carefully transfer skillet to oven and cook for ~15 minutes until frittata is set in the center.

Let frittata rest for 5 minutes.  Cut into wedges and serve.

Yield:  4 – 6 servings

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