Peach and Bacon Frittata

  • Level: Easy
  • Total: 25 min
  • Active: 5 min
  • Yield: 4 to 6 servings
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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 


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.

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