Peach and Cherry Frittata

Peach and Cherry Frittata | Plaid and Paleo

I’m back from Florida and a little sad. Even though I only left the beaches of Greece less than a month ago, I realized I’ve missed the ocean. Living in a landlocked state during the summer makes me crave Los Angeles and the beach. I spent a large portion of last summer hanging out at Manhattan Beach, soaking up the sun and letting the salty sea breeze blow through my hair. Florida has a small edge on California beaches: The Atlantic Ocean. The Pacific Ocean is freezing! I never swam in the ocean off the coast of Los Angeles. I would occasionally wade in up to my belly button but never submerged my head because the water was so cold. This was not the case in Florida. The Atlantic water was so nice! I didn’t want to get out of the water because it was warm yet refreshing. I could have swam in the ocean all day despite my fairly extreme fear of sharks (and alligators!). 

Anyways now that I have shared all my thoughts on west coast verses east coast water temperatures onto the food. I went through a huge Food Network phase in high school which continued way into college. I loved Giada De Laurentiis. I mean how can you not? I would convince my mom to make so many of her recipes. One of my absolute favorites was an unusual sweet frittata combining peaches and cherries. A couple weeks ago, I made Steph from Stupid Easy Paleo’s blueberry tortilla, and it brought back all my memories of the peach and cherry frittata. You have to love the internet because I was able to find Giada’s old recipe and adapt it to paleo! If you are okay with a little dairy, throw a couple tablespoons of fresh goat cheese on the frittata before baking.

Peach and Cherry Frittata | Plaid and Paleo

Peach and Cherry Frittata


  • 5 eggs
  • 1 1/2 tbls maple syrup
  • 2 tbls coconut milk
  • 1/2 tbls fresh thyme, minced
  • pinch of salt
  • 1 tbls coconut oil
  • 1 peach, pitted and sliced
  • 1/2 cup cherries, pitted and cut in half


  1. Heat oven to 350 degrees.
  2. Beat together eggs, maple syrup, coconut milk, thyme and salt.
  3. Melt coconut oil in a 10-inch oven safe skillet over medium heat.
  4. Twirl skillet to even coat with coconut oil then pour in egg mixture.
  5. Place half of the peach slices and cherry halves into the egg mixture. Twirl skillet to cover fruit with egg mixture.
  6. Let cook for about 5 minutes then add the rest of the fruit.
  7. If there is a large amount of egg uncooked, with a spatula gently lift one side of the frittata and tilt the skillet to allow the some of the egg to go below the frittata. Do this again on the opposite side.
  8. Place frittata in oven and cook for 15 minutes or until frittata is set in the middle.

x vanessa

One comment

  1. Kiersten says:

    I would have never thought to put fruit in a frittata. I suppose it’s kind of like a crepe though… Sounds delicious! And I have been eating cherries like nobody’s business lately so maybe I should save some for a recipe one of these days 😉

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