Fontina cheese and apples are turning up in omelets across several New York diners and cafes this week. At Clinton Street Baking Company, a Thursday breakfast crowd opted for savory combinations over the usual pancakes. The kitchen’s special included sautéed apples and fried shallots folded into eggs, with a layer of sharp cheese.
The move comes as many kitchens look for ways to use local apples, which are coming into season. At a counter seat at Sarge’s Deli on Third Avenue, a cook said the new omelet is mostly ordered by regulars who want something different from the standard ham and cheese. Fontina, with its mild tang, has replaced cheddar in some locations.
Fried shallots add texture and a bit of sweetness, according to servers at several Midtown breakfast spots. Most versions are priced around $16 to $18, a slight increase from typical omelet plates. Some places offer the dish only in the evenings, marking it as a dinner special for early autumn.
As the city settles into September routines, diners seem open to produce-driven tweaks to familiar menus. With apples at their peak and lighter evenings, the cheesy apple omelet may stick around through harvest season.