Apple, Bacon & Fennel Frittata
Taking apples a savory direction with this frittata. I like to make this crustless when I need to keep things simple, but it can easily be poured into your favorite crust and served as a quiche.
Pan frying the bacon first creates the perfect amount of grease to sear the fennel and apples in and boosts the flavor of the entire dish.
YOU WILL NEED
6 pieces of bacon, chopped
1/2 head of fennel, thinly sliced
1 teaspoon fine sea salt
1 honeycrisp apple, thinly sliced
1 dozen eggs, whisked
1/2 cup unsweetened non-dairy kefir or yogurt
1/2 teaspoon black pepper
1 sprig of fresh thyme
TO MAKE
Preheat oven to 350F.
In a large cast iron or oven safe pan set over medium heat, cook the bacon until there is quite a bit of grease in the pan and the bacon is darker in color.
Add the fennel to caramelize in the bacon grease and season with 1/2 teaspoon salt. Remove the bacon and fennel from the pan, but leave the grease.
Arrange the apple slices in the pan of grease so that one side of each slice is touching the bottom of the pan. Scatter the cooked bacon and fennel over the top of the apples.
In a large bowl, whisk together the eggs, kefir, remaining 1/2 teaspoon of salt, the black pepper, and leaves from the sprig of thyme.
Pour the egg mixture into pan of apples, bacon, and fennel. Place the pan in the oven to bake until the edges are slightly puffed and the center is set, 15-20 minutes.
Serve with more apple slices, fresh thyme and a bit of greens.
