Cheddar Apple Frittata

I first found this recipe in a parenting magazine several years ago.  The first time I made this frittata, my brother and his wife joined us for "dinner".  Matt was so impressed with this dish that he asked me to give the recipe to his wife.  This recipe can be a little tricky and if you don't pay careful attention it can easily burn - I speak from experience on this - but if you're attentive you'll enjoy an amazing breakfast dish.   Because I have a much larger cast iron skillet I doubled the recipe to accommodate the extra size.  We enjoyed this frittata as breakfast for dinner.

2 t butter

1 apple, peeled and thinly sliced
4 eggs
2 egg whites
2 T water
½ c shredded cheddar
salt and pepper
4 strips bacon, cooked, crumbled

Preheat broiler. Melt butter over medium-high heat in a 10-inch oven-proof skillet (i.e. cast iron). Add apple slices and sauté 1 minute, or until softened. Meanwhile, in a large bowl, whisk eggs, egg whites, and water until frothy. Stir in cheddar, salt, and pepper. Put bacon strips on top of apples. Pour egg mixture into skillet. Cook 2 minutes, until bottom and sides of frittata are set. (Resist the urge to stir!) Carefully transfer skillet to broiler; cook 6 inches from heat, 2 -3 minutes, or until top is set. Cut into wedges.