Peach & Bacon Frittata
This Peach & Bacon Frittata from Dawn Woods will give you sweet-and-savory summer brunch vibes in every bite.
Prep
10m
Cook
1h
| Category: | Breakfast |
| Seasons | All Summer |
Ingredients
For
4
Batch(es)
Ingredients
| 2 fresh peaches, diced |
| 6 oz fresh blueberries |
| 2 Tablespoons olive oil |
| 6 Oakdell Cage-free eggs |
| 1 Tablespoon chopped fresh thyme |
| 1/3 cup white sugar |
| 1/4 cup whole milk |
| 1/2 teaspoon kosher salt |
| 1/2 block cream cheese, diced petite |
| 5 strips bacon |
| 3 Tablespoons maple syrup |
Peach & Bacon Frittata Directions
- Place strips of bacon on baking sheet and bake at 350 degrees for 15 minutes.
- Remove from oven and drizzle half the maple syrup over them. Return to oven, bake another 10 minutes. Remove, turn strips over and drizzle the rest of the syrup over the other side. Return to oven for another 5 minutes or until desired crispiness. Cool and chop.
- Crack Oakdell eggs into large bowl. Whisk together with milk, sugar, thyme, salt, and diced cream cheese.
- Heat oven-safe pan until a sprinkle of water rolls in the pan. Add oil. Pour in egg mixture, then place fruit evenly around the pan. Turn off burner and allow the egg to cook on the bottom until a slight crust forms. Place entire pan into over for 20-25 minutes. When the frittata is cooked thoroughly, removed and sprinkle with candied bacon pieces.
Notes
Because of the fruit, this frittata is very loose. Adding 1 Tbsp of flour will help absorb some of the juice during cooking. This is optional.
