Recipe: Apple Frittata (with pepper, onions and cheese)

APPLE FRITTATA

"Truly, this is a great way to make a vegetable omelette pie. In fact, a frittata may appear on my table for breakfast, lunch, or even dinner. I may use leftover vegetables or a variety of fresh vegetables in season. It tastes delicious warm or at room temperature and is therefore excellent for a brunch buffet."

1 tablespoon olive or canola oil
1 medium onion, chopped
1 red or green bell pepper, chopped
1 clove of garlic, minced
1 medium apple (Granny Smith, Empire, Braeburn)
4 eggs
2 tablespoons water
1/2 teaspoon dried sage
1/4 teaspoon ground mace
1/8 teaspoon ground black pepper
1/2 cup grated Cheddar, Jack, or mozzarella cheese

1. Heat the oil in a medium-sized skillet. Add the onion, pepper, and garlic, and cook over low heat until the onion is tender, about 15 minutes.

Peel, core, and thinly slice the apple. Add to the vegetables and cook for 5 minutes.

Beat the eggs with the water, sage, mace, and pepper. Pour over the vegetables. Sprinkle with the Cheddar.

Cover the pan and cook over low heat for 10 minutes, until the eggs are set and the cheese has melted. Serve at once.

Makes 2-4 servings
Source: Apple Cookbook by Olwen Woodier