Summer Fruit Frittata
Makes 6 servings

With just 8 grams of carbohydrates, 9 grams of fat and 8 grams of protein, this tasty egg dish will liven up your morning and fits just about any of the popular new low-carb diet plans. This recipe incorporates nutritious peaches, plums or nectarines as well as spinach to provide a host of beneficial phytonutrients.

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

* 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. Add spinach and heat through. Stir in salt, pepper and nutmeg. Remove from heat.

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

Source: California Tree Fruit Agreement