Peach, Wild Boar, and Goat Cheese Frittata
Peach, Wild Boar, and Goat Cheese Frittata
START TO FINISH: 30 minutes
SERVINGS: 6-8
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