Apple And Cheddar Frittata Food

APPLE CHEDDAR FRITTATA

Steps:

• In a medium iron proof skillet, melt the butter over medium heat. Cover the skillet with the sliced apples.
• In a small bowl, whisk the eggs together well. Stir in 1/3 cup of cheese. Pour the egg mixture over the apples and sprinkle with salt and pepper. Allow it to cook without stirring it until the edges are set and the top is starting to set, about 5-7 minutes.
• Meanwhile, preheat your oven's broiler. Add the remaining 1/3 cup of cheese to the top of the eggs and carefully transfer the pan to the oven. Place it about 6 inches from the broiler. Broil until the top is set. It will be starting to brown and the cheese will be bubbly. Cut into wedges and serve. Enjoy!

APPLE-AND-CHEDDAR FRITTATA

Steps:

• Preheat oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, egg whites, and half the cheese; season with salt and pepper. In a medium cast-iron or nonstick ovenproof skillet, heat butter over medium. Add egg mixture; while it cooks, 1 to 2 minutes until edge is set, arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining cheese.
• Transfer skillet to oven. Bake until frittata is set in the center and cheese is browned, about 20 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

BACON CHEDDAR FRITTATA

Steps:

• In a bowl, whisk the eggs, milk, onion, butter, salt and pepper. Pour into a shallow 3-cup baking dish coated with cooking spray. Sprinkle with cheese and bacon. Bake, uncovered, at 400° for 12-15 minutes or until eggs are set.

GARDEN CHEDDAR FRITTATA

Steps:

• Preheat oven to 425°. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Drain. In a large bowl, whisk eggs, water, salt, garlic powder, chili powder and pepper; set aside., In a 10-in. cast-iron or other ovenproof skillet, saute zucchini, onion and potatoes in butter and oil until tender. Reduce heat. Pour 1-1/2 cups egg mixture into skillet. Arrange half of the tomatoes over top; sprinkle with 1/2 cup cheese. Top with remaining egg mixture, tomatoes and cheese., Bake, uncovered, until eggs are completely set, 12-15 minutes. Let stand 5 minutes. Sprinkle with chives and additional cheddar cheese. Cut into wedges.