Caramelized Onion and Apple Frittata #Brunchweek 2016

So hard to believe that it is already Friday and Brunch Week is nearly over.  Have you remembered to enter the spectacular giveaway?  No?  Well, you better run right over to my very first post of the event and do that right this minute before you miss out on all the great gifts from our very generous sponsors!  Look what the sponsors featured in my recipe are giving away.

Go enter right now.....I will wait......

All done?  Cool.  I really hope that some of my readers are the lucky winners.  It is so much fun receiving packages in the mail. I want to say thank you to our #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge.

These companies also provided the bloggers with samples and product to use for #BrunchWeek. I am featuring 3 of them in my recipe today. This delicious frittata is chock full of sweet onions fro Vidalia Onion Company, Breeze Apples from Sage Fruits and Alpine Cheddar from Cabot Creamery.  All opinions are my own and as always, 100% truthful.

The nice thing about a frittata, besides the fact that it is an easy, peasy and delicious dish, is that it can be made ahead of time and then be reheated or served at room temperature.  The basics for making a frittata are the same, regardless of the fillings you decide to use.  I would have never thought to add fruit to a frittata prior to this challenge but let me assure you that it works.  I was very pleasantly surprised with the results and I'm very excited to share it with you today.  Try it.....You'll like it!!

Once the frittata starts to pull away from the sides of the pan it is ready to go into the oven.  It needs to bake at moderate heat for 5-10 minutes.  Just until it is set.  Don't cook it until it starts to brown on top or it will be over done.  You needn't worry about the browning because when you flip it onto your plate.........

You will find it beautifully browned on the bottom.  This recipe feeds 4 people with each getting a quarter wedge of the frittata.  

It is perfect for breakfast, brunch or brinner.  You can cut it into smaller pieces and serve it as an appetizer or as part of a buffet.  The sweetness of the onions and apples melded perfectly with the sharpness of the cheese.  I sprinkled mine with a little parsley that I had in the refrigerator but chives would have been perfect as a garnish.

Don't forget to scroll past my recipe so that you can see what the others cooked up for you today.  See you tomorrow.

Caramelized Onion and Apple Frittata

2 T. olive oil

1/2 c. sweet onion, chopped (I used Vidalia)

1 apple, peeled, cored and chopped (I used Breeze)

6 eggs

1/4 c. whole milk or light cream

salt and pepper to taste

4 oz. shredded Cheddar cheese (I used Cabot, Alpine Cheddar)

Heat olive oil in an oven safe skillet (I use cast iron) over med heat.  Add onions, season with salt and pepper and cook slowly, stirring frequently, until golden brown and caramelized.  Add apples, seasoning again with salt and pepper and cook until warmed through but still holding their shape. Combine eggs, milk, salt and pepper in a bowl and whisk just until the whites and yolk are incorporated.  Pour over the onions and apples, stirring gently but not scrambling until bottom starts to set.  Sprinkle with cheese and continue to cook on the stovetop until the eggs begin to pull away from the sides of the pan allowing you to run a knife easily around the edge.  Place in a preheated 350* oven for 10-15 minutes, until top is just set.  Remove from oven and flip onto a plate to serve. Print Recipe

Let's celebrate with the others

BrunchWeek Beverages:

• Breakfast Margarita by Forking Up.
• Brunch Sangria Mimosas by The Crumby Cupcake.

BrunchWeek Breads, Grains and Pastries:

• Apple Onion Fritters by Cindy's Recipes and Writings.
• Breakfast Pizza by Big Bear's Wife.
• Caramelized Apple & Onion Kolaches by The Spiffy Cookie.
• Cheddar Scones by My Catholic Kitchen.
• Cinnamon Pancetta Waffles by The Texan New Yorker.
• Citrus Rolls by Feeding Big and More.
• Orange Poppy Seed Pancakes by From Gate to Plate.
• Raspberry Lemon Sticky Buns with Lemon Glaze by Sweet Beginnings.
• White Cheddar Cheese Muffin Biscuits by Family Around the Table.

BrunchWeek Fruits, Vegetables and Sides:

• Caramelized Onion and Apple Frittata by A Day in the Life on the Farm.
• Cheesy Potato Hash by Gluten Free Crumbley.
• Kale and Apple Slaw by Palatable Pastime.
• Key Lime Parfait by The Redhead Baker.
• Lemon Blueberry Parfait by Tara's Multicultural Table.

BrunchWeek Egg Dishes:

• Baked Egg Boats by Pink Cake Plate.
• Breakfast Enchilada Bake by Making Miracles.
• Cheddar & Sausage Frittata by The Chef Next Door.
• Baked Toad in a Hole Breakfast Sandwiches by Sarcastic Cooking.
• Southern Eggs Benedict by The Barbee Housewife.
• Tomato Basil Cheddar Eggs by {i love} my disorganized life.

BrunchWeek Main Dishes:

• Cheddar Cheese Board with Onion Jam by Love & Confections.

BrunchWeek Desserts:

• Lavender-Lemon Madeleines by Culinary Adventures with Camilla.
• Apple Fritter Rings by The Healthy Fit Foodie.
• Individual Fresh Strawberries and Cream Pies by Rants From My Crazy Kitchen.
• Lemon Mascarpone Crepe Cake by The Suburban Soapbox.
• Sugar Cookie Strawberry Shortcake by Jane's Adventures in Dinner.