I hate eating only egg whites, like in an omelet. To me they taste rubbery and have no flavor. I need a yolk. Yes they contain all of the cholesterol, but if you are only eating one whole egg you should be okay. So when making eggs, like scrambled or an omelet, I use one whole egg per person or serving and the rest egg whites. That's what I do when I make a frittata. A frittata to me is a crustless Quiche. I like making them when I have people over for brunch because it serves about four people and you can make it ahead of time and either serve it cold or at room temperature. When making frittatas you can use whatever you have on hand in your fridge, like ham, cheese, sausage, herbs, mushrooms, tomatoes, etc...That's how I came up with this recipe. I just used what I had leftover and I ended up really liking the flavor combination and stuck with it. The apples provide a nice, slightly sweet contrast to the smokey bacon.
To give this recipe a healthy twist, I used only 4 whole eggs, 2 egg whites and skim milk instead of whole. I kept the cheese to a healthy amount and cooked everything using an olive oil cooking spray. By avoiding butter and oils, you save calories and fat. The frittata is flavorful enough and I don't think you'll miss the butter.
4 whole eggs
2 egg whites
1/2 cup diced Yukon Gold potatoes, peeled
1/2 cup diced Fuji apple (I leave the skin on)
2 tablespoons of finely chopped chives
2 strips of cooked bacon, chopped
1/4 cup of shredded cheddar cheese (I used an English farmhouse cheddar; I love the sharp flavor and it's nice and crumbly)
1/3 cup of skim milk
olive oil cooking spray
Start off by preheating the oven to 400 degrees. Arrange the bacon slices on a baking sheet lined with parchment paper (optional) and bake in the oven for 10 minutes, then turning over and cooking for another 4. I like my bacon well-done so you can dial back the cooking time based on your preference on how you like it.
Next in a large bowl whisk together the eggs, milk, chives and cheese and season with salt and pepper. Set aside.
Saute the potatoes in a non-stick frying pan that's been sprayed with olive oil for about 4 minutes. Add the apples and season with salt and pepper. Continue cooking for another 3-4 minutes.
Spray the pan again with olive oil and pour in the egg mixture. The heat should be turned down to a low level. Let it sit over the heat for about 5-7 minutes, keeping an eye on the edges.
When they start to look like they are cooked just at the edge, take the pan and place under the broiler under a low flame. Keep the oven door open just a crack when using the broiler. This will cook the top of the frittata as the bottom should be cooked already. Keep a close eye on the frittata and it should turn golden brown in about 5 minutes.