| 4 | Eggs, beaten |
| 1/4 cup | Heavy whipping cream |
| | Dash salt and pepper |
| 1 | Medium tart apple, peeled and finely chopped |
| 1/2 teaspoon | Lemon juice |
| 1/3 cup | Finely chopped onion |
| 1/3 cup | Finely chopped celery |
| 1 | Garlic clove, peeled |
| 1 tablespoon | Olive oil |
| 1/3 cup | Crumbled Gorgonzola cheese |
In a small bowl, whisk the eggs, cream, salt and pepper, set aside. In another bowl, toss apple with lemon juice; set aside.
In a 7-inch ovenproof skillet, saute the onion, celerty and garlic in oil until tender. Remove and discard garlic. Reduce heat. Add egg mixture to skillet; sprinkle with apple and cheese. Cover and cook for 4-6 minutes or until eggs are nearly set.
Uncover; broil 3-4 in. from the heat 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.