Recipe: Summer Fruit Frittata

SUMMER FRUIT FRITTATA

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, saut 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 325 F for 30 to 45 minutes or until set. Cut into wedges to serve.

Makes 6 servings
Source: California Tree Fruit Agreement