the ingredients:
6 eggs (at room temperature)
1/4 cup whole milk
1/3 cup sugar
1 tablespoon chopped fresh basil leaves (plus a few more for garnish)
1/2 teaspoon kosher salt
1 tablespoon canola oil
1/3 cup burrata
maple syrup (for serving)
the method:
place an oven rack in the center of the oven, and preheat the oven to 350.
cut the peach into thin slices, and set aside.
in a medium bowl, whisk the eggs, milk, sugar, chopped basil, 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. dollop the cheese over the top, and cook without stirring for five to six 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 five minutes. using a silicone or rubber spatula, loosen the edges of the frittata, and slide it onto a platter (or you can serve it right out of the frying pan). drizzle with maple syrup, and cut into wedges.
adapted from a giada delaurentiis recipe.