Apple Gorgonzola Frittata

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.

eggs, half-and-half, salt, black pepper, tart apple, fresh lemon juice, onion, celery, garlic clove, olive oil, gorgonzola