Apple Gorgonzola Frittata

READY IN: 20mins
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.

Ingredients Nutrition


  1. In a small bowl, whisk together the eggs, half-and-half, salt & pepper, then set aside.
  2. In another bowl, toss apple with lemon juice & set that aside.
  3. In a 7-inch ovenproof skillet, saute the onion, celery & garlic in oil until tender, then remove & discard the garlic.
  4. 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.
  5. 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.
  6. Let stand 5 minutes, then cut into wedges & serve.

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