119. BRIE and BACON FRITTATA

serves 2 to 4


4 thick slices bacon (4 oz. uncooked), cut crosswise into 1-inch pieces
4 eggs
1/4 cup milk
2 tablespoons finely chopped fresh chives
1/2 teaspoon coarse (kosher) salt
1/4 teaspoon freshly ground pepper
1/2 small red apple, such as Gala or Fuji
1 tablespoon unsalted butter
2 oz. piece of chilled Brie, rind removed, cut into small pieces

In a medium heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to brown but not crisp. Using a slotted spoon, transfer to a paper towel to drain. Crumble the bacon and set aside.

In a medium bowl, whisk together the eggs, milk, chives, salt, and pepper until blended. Peel, core, and cut the apples into 1/8-inch slices. Cut each slice into small bite-size wedges and set aside.

In a medium nonstick skillet with sloping sides, melt the butter over medium heat. When it begins to foam, add the egg mixture and reduce the heat to medium-low. Cook until the edges are set, 1 1/2 to 2 minutes. With a spatula, lift the edge in several places and tip the skillet so the uncooked egg in the center runs underneath. When the surface is more moist than shiny and no liquid remains, sprinkle the crumbled bacon, apple, and Brie over the top. Cover and cook until the eggs are set and the cheese is melted, about 4 minutes. Remove from heat and let the fritatta sit, uncovered, for 1 minute. Cut into wedges and serve.


courtesy of: Everything Tastes Better with Bacon, by Sara Perry. San Francisco: Chronicle Books, 2002, p. 34.