1. Preheat oven to 350.
2.
Heat a 10-inch oven-safe nonstick skillet over medium-high heat. Add
oil, apple and bacon and cook until the bacon is crisp, about 4-5
minutes.
3. In a
bowl, whisk the eggs, milk, salt and pepper. Pour the egg mixture into
the skillet and sprinkle with gorgonzola. Stir and cook until the edges
start to pull away from the pan, about 5 minutes.
4.
Bake for 18 minutes, or until set. Meanwhile, combine the lemon
zest/juice, honey, Dijon, salt and pepper in a large bowl. Add the
arugula and lightly toss to combine.
5. Cut the frittata into wedges and top with arugula and a sprinkle of cheese.
Gorgonzola, Apple and Bacon Frittata with Lemony Arugula
Serves 6
All you need:
3 tablespoons olive oil
1 sweet apple, cored and diced
4 slices bacon, diced
8 large eggs
1/2 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup crumbled gorgonzola cheese, plus more for garnish
Zest and juice of 1 lemon
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons olive oil
Salt and pepper, to taste
4 cups arugula
All you do:
1. Preheat oven to 350.
2. Heat a 10-inch oven-safe nonstick skillet over medium-high heat. Add oil, apple and bacon and cook until the bacon is crisp, about 4-5 minutes.
3. In a bowl, whisk the eggs, milk, salt and pepper. Pour the egg mixture into the skillet and sprinkle with gorgonzola. Stir and cook until the edges start to pull away from the pan, about 5 minutes.
4. Bake for 18 minutes, or until set. Meanwhile, combine the lemon zest/juice, honey, Dijon, salt and pepper in a large bowl. Add the arugula and lightly toss to combine.
5. Cut the frittata into wedges and top with arugula and a sprinkle of cheese.