Apple Maple Bacon Frittata

Shortly after I moved to join Solaris in the UK, my family back in the States took a leap and purchased 6 chicks to raise for egg production. It really wasn't much time at all before we were getting Skype calls saying just how inundated they were with eggs, eggs, eggs, and I'll admit it - I was jealous. Solaris and I love eggs! But we hadn't any chickens.

And with that thought fresh in our minds, we moped and wished for a good few weeks. Our dreams became dotted with visions of omelettes and french toast and (yum yum yum) hard-boiled eggs with our lunch. But it just wouldn't do to sit about wishing, we decided. So we turned to the local farm shops' supply of fresh eggs and set out on a journey to expand our culinary skills for when we would eventually have our own flock.

The following is one of the most delicious egg-based recipes we've made so far. It's sweet and it's savory!

Apple Maple Bacon Frittata

Serving: 4

1 tbsp butter

2 medium to large apples, cored and finely diced

4 oz bacon (Bacon back medallions for those in the UK.) (Canadian bacon or back bacon for those in the US or elsewhere.)

2 tbsp maple syrup (NOT maple favored)

8 large eggs

Salt and pepper to taste

1. Saute apple with butter. Add bacon and cook through
2. Blend eggs with salt and pepper.
3. Even out bacon/apple mixture and pour eggs over the top.
4. Cook until firm enough to move beneath the broiler without spilling.
5. Move beneath the broiler and cook until golden.
6. Cut into 4 pieces, drizzle with ½ tbsp maple syrup each, and serve.

Cooks' note: In the UK, we have not had access to a frittata pan, so we have modified this recipe to be cooked with a hob and broiler/grill. We cannot yet comment on making this with a frittata pan, but should you try it and have any additional comments or adjustments, please let us know!