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1
Preheat oven to 350u00b0F. Cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour bacon drippings into a separate bowl; reserve.
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2
Return 1 tablespoon drippings to skillet. Add the butter, apples and orange juice, carefully mix to coat. Saute until the apples are slightly soften and light golden brown. Transfer to a plate to cool.
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3
Add shallots, red pepper flakes and some more bacon drippings, if needed; saute over medium heat until golden, about 4 minutes.
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4
Add half of greens and toss until beginning to wilt, about 1 minute. Add remaining greens and saute until wilted, tender, and dry, about 15, 20 minutes. Transfer greens to plate lined with paper towels; cool.
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5
Rinse and dry skillet. Beat eggs and salt to blend in large bowl. Whisk in 3/4 cup Parmesan, then greens and half of bacon. Stir in ricotta.
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6
Heat 1 tablespoon reserved drippings in skillet over medium heat. Pour in egg mixture; spread greens evenly, then the caramelized apples. Sprinkle remaining bacon and 1/4 cup Parmesan over eggs.
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7
Cook over medium heat until frittata is just set at edges, about 10 minutes. Transfer to oven and bake until just set, about 20 minutes. Cut around frittata to loosen; (Hold your breath) and slide out onto platter. Let cool 30 minutes. Slice into wedges and serve, sprinkle with green onions or herbs, if desired.
