Ackee Frittata

Method

1. Preheat your oven to 375°F (190°C) to prepare for finishing the frittata.
2. In a large bowl, crack the 4 eggs and whisk them together with the thyme until the mixture is fully combined and slightly frothy.
3. Dice the peppers and finely chop the scotch bonnet, then sauté them in an oven-safe skillet over medium heat for about 5 minutes until softened.
4. Gently fold the drained canned ackee into the skillet with the peppers and scotch bonnet, stirring carefully for 2 minutes to avoid breaking up the ackee pieces.
5. Pour the seasoned egg mixture evenly over the ackee and pepper mixture in the skillet, allowing the edges to set over medium-low heat for approximately 5 minutes.
6. Transfer the skillet to the preheated oven and bake for 35 minutes until the frittata is fully set in the center and golden on top.
7. Remove the frittata from the oven and allow it to rest for 3 minutes before slicing into wedges and serving warm.