Cook bacon in a 25 cm (10-inch) non-stick skillet over medium heat until crisp. Drain and reserve 30 mL (2 tbsp) bacon drippings in the skillet. Crumble bacon and set aside. Cook red onion and celery in bacon drippings for 2 minutes over medium heat or until tender. Add apple and continue cooking for 1 minute and set aside.

Whisk together eggs, milk and salt. Add crumbled bacon and pour egg mixture over apple mixture in skillet. As mixture begins to set, gently move spatula across bottom and sides of skillet, forming large, soft curds. Cook until eggs are thickened and no visible liquid egg remains but eggs are still moist. Serve immediately.