Spinach Peach Frittata

Recipe courtesy of California Tree Fruit Agreement.

Recipe Ingredients:

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

Cooking Directions:

1. In heavy, oven-proof 10-inch fry pan, sauté garlic and onion in olive oil just until wilted.
2. Press spinach to remove all water; chop and add to pan. Heat through, blending with the garlic and onion.
3. Stir in salt, pepper and nutmeg. Remove from heat. Arrange peach slices on top of spinach mixture.
4. In mixing bowl, beat eggs lightly with water and pour over all. Sprinkle with shredded cheese.
5. Bake at 325°F (160°C) for 30 to 45 minutes or until set. Cut into wedges to serve.

Makes 6 servings.

*1 (10-ounce) package of frozen spinach, thawed, squeezed dry and chopped may be substituted for fresh spinach.

Nutritional Information Per Serving (1/6 of recipe): Calories: 130; Total Fat: 9g; Cholesterol: 150mg; Total Carbs: 8g; Fiber: 2g; Protein: 8g; Sodium: 320mg.

Recipe and photograph courtesy of California Tree Fruit Agreement.