This dish… doesn’t make any sense. In a perfectly rational and logical world, this flavor combination would not work. For reasons fortunate and unfortunate, the world is not perfectly rational and logical. Today, that is a fortunate fact, because it means we can enjoy this paradoxical breakfast dish.
So yeah, I totally wasn’t expecting that I could put sweet fruit into eggs, top it with tangy goat cheese, bake it off, drizzle it with maple syrup, and then eat it and enjoy it. But that’s kind of exactly what happened. Everything came together on the fork and it just… worked. It was flavorful and balanced and I really don’t know completely why. So tasty though!
And give this one a try very soon – it sounds odd, but it really is delicious and so perfect for a summer brunch. And on that note, I shall sign off and wish you a wonderful weekend!
Source: adapted from Weeknights with Giada by Giada de Laurentiis
6 large eggs
¼ cup whole milk
1/3 cup sugar
1 tbs chopped fresh thyme leaves
½ tsp kosher salt
1 tbs canola oil
1 large peach, pitted and cut into chunks
8 oz. fresh sweet cherries, stemmed and pitted
4 oz. goat cheese
Maple syrup, for serving
Place an oven rack in the center of the oven and preheat to 350 F.
In a medium bowl, whisk the eggs, milk, sugar, thyme and salt until smooth.
Heat the oil in a 10-inch cast-iron or otherwise oven-safe skillet over medium heat. Pour in the egg mixture and, working quickly, evenly distribute the peaches and cherries in a single layer over top of the eggs. Crumble the goat cheese into chunks with your fingers and sprinkle it over the eggs and fruit. Cook without stirring for 5 to 6 minutes, or until the edges are just starting to set. Transfer the skillet to the oven and bake until the frittata is slightly puffed and the egg mixture has set, 25 to 30 minutes. Cool for 5 minutes.
Cut into wedges and serve with maple syrup for drizzling.