Peach, Wild Boar, and Goat Cheese Frittata

START TO FINISH: 30 minutes

SERVINGS: 6-8

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ingredients

8   large eggs (Dustin’s eggs)

3 tablespoons   Olive Oil (Texas Hill Country Olive Oil Company)

1 lbs   wild boar breakfast sausage, ground (Katerra Exotics)

1/3 cup   green onion, chopped (Animal Farm)

1 pound   peaches*, sliced (Texas Peaches)

4 ounces   goat cheese, crumbled (Blue Heron Farms)

as needed   salt and pepper   (Salt Masters)

directions

Preheat oven to 400 degrees

Whisk eggs in a large bowl until blended together. Season with salt and pepper.

In a 8 to 10 inch oven safe skillet, heat the olive oil and add boar and onions. Brown the boar and allow the onions to slightly caramelize. Add the thyme. Add the egg mixture to the pan and allow cooking until the egg sets slightly around the edges. Place the figs and goat cheese on top of the frittata.

Place the skillet in the oven and bake for 10-15 minutes or until it turns golden brown and the egg puffs up. When removing the frittata from the oven make sure the center is completely cooked and firm.

Allow the frittata to rest for five minutes, then cut into wedges and serve.

*we used peaches, but we recommend using whatever fruit is in season. For example, this recipe works with figs or berries

Recipe courtesy of Rice Dining Chef Manny de la Mora