Nothing says “Summer” quite like PEACHES!

Peaches and Proscuitto are an epic combination anytime, but I particularly like this as a breakfast pairing.

Frittatas are seriously easy to make and they look so beautiful! Consider a frittata for your next gathering… it doesn’t need to be breakfast! People love eggs any ol’ time.

Peach and Prosciutto Frittata

1 semi-ripe peach, peeled, pitted and thinly sliced (firm but not rock-hard)
1-2 Tbsp. butter or coconut oil
1/2 c. thinly sliced red onion
12 eggs
1/2 c. shaved parmesan cheese (optional)
3-4 slices of prosciutto
a generous sprinkle of salt and pepper

1. Preheat oven to 375
2. In an oven-safe skillet heat 1-2 Tbsp. grass-fed butter or coconut oil over medium heat
3. Add onion and stir until they begin to soften.
4. Add peaches and sauté until peaches are fragrant
5. In a large bowl, whisk parmesan cheese, eggs, salt, and pepper.
6. Pour into skillet.
7. Turn off the stove and drape the prosciutto over the top of the egg mixture.
8. Place skillet in oven.
9. Bake for 15-25 mins (depends a lot on the kind of skillet) Check periodically. It will be ready when the center doesn’t jiggle. The prosciutto will be crispy on top!