Peach and Bacon Frittata
Sweet peach and salty, smokey bacon makes an unexpectedly amazing combo in this summery frittata.




Peach and Bacon Frittata
Prep Time
Cook Time
Inactive Time
Total Time
INGREDIENTS:
- 8 eggs
- Kosher salt and freshly ground black pepper
- 2 peaches cut into 1-inch pieces
- 1 1/2 tablespoons chopped fresh chives
- 8 ounces applewood-smoked bacon cut into 1/3-inch pieces
INSTRUCTIONS:
- This recipe originally appeared on Giada on the Beach. Episode: Summer Brunch.
- Preheat the oven the 425 degrees F.
- Break the eggs into a medium bowl and whisk until smooth. Whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the peaches and chives and stir to combine.
- Place the bacon in a 10-inch ovenproof nonstick skillet. Set over medium heat and cook, stirring often with a rubber spatula, until the bacon is crispy and browned, about 10 minutes. Drain off all but 2 tablespoons of the fat from the pan. Return the pan to the heat and add the egg mixture. Cook for 1 minute, slowly scraping the bottom of the pan with the spatula. Smooth the top of the frittata and transfer the pan to the oven. Bake until the center is just set, 8 to 10 minutes. Let cool slightly before slicing.






Photo Credit: Food Network