Frittata with Peaches and Cherries - peaches

Method

• Place an oven rack in the center of the oven.
• Preheat the oven to 350 degrees F.
• Place the thawed peaches and cherries on a paper towel-lined plate to remove any excess juices.
• Set aside.
• In a medium bowl, whisk the eggs, milk, sugar, thyme, and salt until smooth.
• Stir in the fruit.
• Heat the oil in a 10-inch, oven-safe, nonstick skillet (without a rubber or plastic handle) over medium heat.
• Pour in the egg mixture and, using a wooden spoon, carefully distribute the fruit evenly in the pan.
• Sprinkle the cheese over the top and cook without stirring for 5 to 6 minutes, or until the edges start 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.
• Using a silicone or rubber spatula, loosen the edge of the frittata and slide onto a platter.
• Cut into wedges and serve with maple syrup.