Peach Frittata

Fresh peaches with eggs combined with herbs and spices, a little spinach and muenster cheese make a wonderful and hearty breakfast.

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients:

• 1 clove minced garlic
• 1 small onion, very thinly sliced
• 1 tablespoon olive oil
• 6 ounce fresh spinach, cooked (about 3/4 cup), drained and chopped*
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg (optional)
• 2 large fresh peaches, pitted and sliced
• 6 eggs
• 2 tablespoon water
• 1 tablespoon finely minced fresh basil leaves
• 1/4 cup (2 ounces) shredded Muenster cheese

Preparation:

* One 10-ounce package of frozen spinach, thawed, squeezed dry and chopped may be substituted for fresh spinach

In heavy, ovenproof 10-inch fry pan, sauté garlic and onion in olive oil just until wilted. Press spinach to remove all water; chop and add to pan. Heat through, blending with the garlic and onion. Stir in salt, pepper and nutmeg. Remove from heat.

Arrange peach slices on top of spinach mixture. In mixing bowl, beat eggs lightly with water and pour over all. Sprinkle with shredded cheese. Bake at 325° F for 30 to 45 minutes or until set. Cut into wedges to serve.

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