Recipe by Sydney Mike
The original of this slightly tweaked recipe is from the Winter 2008 Taste of Home's Cooking for 2 magazine.
Top Review by smellyvegetarian
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.
- 4 eggs, beaten
- 1⁄4 cup half-and-half
- 1 dash salt
- 1 dash black pepper
- 1 medium tart apple, peeled, finely chopped
- 1⁄2 teaspoon fresh lemon juice
- 1⁄3 cup onion, finely chopped
- 1⁄3 cup celery, finely chopped
- 1 garlic clove, peeled
- 1 tablespoon olive oil
- 1⁄3 cup gorgonzola, crumbled
Directions See How It's Made
- 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.