Ingredient: sharp cheddar cheese, coarsely grated, divided

There’s nothing earth shattering or insanely unique about a frittata. It’s not trendy or cool but if you master the art of this versatile throw together dish it can help make your life a whole lot easier. That’s because there is virtually no time of day that this eggy filled, no-advance-planning-necessary, favorite doesn’t work.

Frittatas are great because they’re a little less fussy than omelets – no delicate folding required. Unlike its cousin, the strata (which typically includes layers of bread and gets all puffed up like a soufflé), a frittata is rustic, hearty and simple to prepare. A good comparison would be a crustless quiche, with the inclusion of potatoes to make it extra satisfying.

When we eat it for breakfast, we call it a baked omelet, when we eat it for dinner, we call it frittata. But either way, it’s perfect in the way that you can vary the vegetables and meat in this dish to use up whatever you have on hand.

The sweetness of the apples and onions nicely complements the ground pork and bacon in this frittata.

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Pork, Apple & Cheddar Baked Frittata

Votes: 1
Rating: 5
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Course

Brunch

Cuisine

Italian

Keyword

pork, apple & cheddar baked frittata

Servings

MetricUS Imperial

Ingredients

• 454 gm potatoes, skin on, cooked & diced
• 3 slices bacon, chopped
• 1 medium onion, diced
• 454 gm lean ground pork (or turkey)
• 2 tsp Italian seasoning
• 2 Gala apples, peeled, cored & grated
• salt & pepper to taste
• 230 gm sharp cheddar cheese, coarsely grated, divided
• 5 large eggs

Course Brunch Cuisine Italian Keyword pork, apple & cheddar baked frittata Servings MetricUS Imperial Ingredients 454 gm potatoes, skin on, cooked & diced 3 slices bacon, chopped 1 medium onion, diced 454 gm lean ground pork (or turkey) 2 tsp Italian seasoning 2 Gala apples, peeled, cored & grated salt & pepper to taste 230 gm sharp cheddar cheese, coarsely grated, divided 5 large eggs

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Cook potatoes & dice; set aside.
2. In a large skillet, fry bacon until slightly crispy. Drain the bacon on paper towels & set aside, reserving one Tbsp. of the bacon drippings.
3. Add onion to skillet with bacon drippings. Sauté until tender then add ground pork & Italian seasoning. Cook until pork is no longer pink & most of the moisture has evaporated. Add grated apple, bacon and salt & pepper to taste. Cook for another 5 minutes.
4. Preheat oven to 375 F.
5. Spray a 9 x 9-inch square baking dish with cooking spray. Spread the bottom of the dish with the cooked, diced potatoes.
6. In a medium bowl, whisk eggs & add sautéed mixture along with half of the cheese. Pour the mixture into the baking dish & sprinkle evenly with the rest of the cheese.
7. Place the baking dish in the oven & bake until the eggs are golden & puffy & a fork comes out clean when inserted into the center, about 25-30 minutes.
8. Let frittata cool for 5-10 minutes & then cut into squares. Serve immediately or at room temperature.