Instructions

Adjust an oven rack to the middle position and preheat the oven to 400 F (200 C).

While the oven heats, strip the thyme leaves and shred the cheddar on the large holes of a box grater.

Core and thinly slice the apple, then thinly slice the onion.

Lay the bacon slices in a cold 10-inch oven-safe skillet with tongs and cook over medium heat 7 to 8 minutes, turning once, until crisp.

Meanwhile, whisk the eggs, milk, thyme, half the cheddar, the pepper, and some of the salt in a medium bowl until no streaks of white remain.

Lift the bacon onto a paper-towel-lined plate and pour off all but about 1 tablespoon of the fat.

Add the apple and onion with a pinch of salt and cook 5 minutes, stirring now and then, until soft and golden at the edges.

Crumble the bacon over the apples, pour in the eggs, and scatter over the remaining cheddar.

Cook undisturbed 2 minutes until the edges begin to set, then move the skillet to the oven.

Bake 10 to 12 minutes, until puffed and golden and the center is set with no wet egg when you nudge the pan.

While the frittata bakes, toast the sourdough until crisp and golden.

Squeeze the lemon half into a salad bowl, whisk in the oil and the last pinch of salt, then toss the arugula through it.

Rest the frittata 2 minutes, loosen the edges with a spatula, and cut it into wedges to serve with the salad and toast.

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Apple, Bacon & Cheddar Frittata with Arugula Salad & Sourdough