PEACH FRITTATA

Tasty and so easy to make, this frittata packs a colorful punch with California peaches and fresh spinach.

1 clove minced garlic
1 small onion, very thinly sliced
1 tablespoon 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 eggs
2 tablespoons water
1 tablespoon finely minced fresh basil leaves
1/4 cup (2 ounces) shredded Muenster cheese

Preheat oven to 325 degrees F.

In heavy, ovenproof 10-inch fry pan, saute 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 degrees F for 30 to 45 minutes or until set. Cut into wedges to serve.

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

Servings: 6
Source: California Tree Fruit Agreement (CTFA)