The original of this slightly tweaked recipe is from the Winter 2008 Taste of Home's Cooking for 2 magazine.
- In a small bowl, whisk together the eggs, half-and-half, salt & pepper, then set aside.
- In another bowl, toss apple with lemon juice & set that aside.
- In a 7-inch ovenproof skillet, saute the onion, celery & garlic in oil until tender, then remove & discard the garlic.
- Return the skillet to a reduced heat, & add the egg mixture, then sprinkle with apple & cheese. Cover & cook 4 to 6 minutes or until eggs are NEARLY set.
- Uncover & put the skillet under the broiler about 3 to 4 inches from the heat for 2 to 3 minutes or until eggs are completely set.
- Let stand 5 minutes, then cut into wedges & serve.
This was really lovely, and a perfect light dinner for DS and I on a warm evening. I used milk instead of half and half, and my gorgonzola looked a bit suspect so I used crumbled goat cheese instead. Yum! Served with a nice salad and crusty bread this really hit the spot. Next time I will cut the apples a bit smaller (I didn't peel them) as the frittata fell apart a bit around my big chunks of apple. Thanks for posting! Made for 123 Hits tag.
My gorgonzola had taken a turn for the worse so I substituted 5 yer aged cheddar which has a strong flavor as well. It was delicious. Only thing I did differently in cooking was to put the oven on at 350 and bake it as I do all my frittatas rather than cover on top then under the broiler. they puff up then :)
This is such a good frittata! I made 1/2 the recipe for my lunch and it was the perfect amount. I recently discovered my love of gorgonzola cheese and this brings out the flavor! I left out the celery because I didn't have any but otherwise made as is. Made for Newest Zaar Tag.