Monday, September 10, 2012

Sriracha & Veggie Frittata

You guys.  Sriracha Week is here!  As I mentioned yesterday, I am so excited to dedicate the whole week to a favorite hot sauce of ours: Sriracha!  I know you all love it too so get ready!

I decided to kick off the week with breakfast:  a fresh vegetable frittata.  A frittata filled with mushrooms, spinach, bell pepper, goat cheese and Sriracha-seasoned eggs.

When I was brainstorming recipes for this week, I couldn’t get eggs out of my brain.  Paul and I both love hot sauce on our eggs and finally a frittata came to mind.  This frittata is so simple and flavorful.  I just used the fresh vegetables that I had on hand – so feel free to fill yours with what you like.  I’ve told you guys that I’m so hoooked on baby portobella mushrooms.  I keep them stocked in the fridge so you bet that they make an appearance here.  Mushrooms, along with onion, red belle pepper, fresh spinach and another thing that I can’t get enough of – goat cheese!

The goat cheese paired perfectly with the spicy eggs and if I had one complaint, it was that I didn’t add enough goat cheese to the frittata.  This, I am positive, will quickly become a breakfast favorite, simply because I always have these ingredients on hand.  A filling, healthy and flavorful breakfast frittata!

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Sriracha & Veggie Frittata Recipe

Yield: 4 servings (8 slices)

Prep Time: 10 minutes

Cook Time: 15 minutes

Spicy Sriracha-inspired frittata with fresh vegetables, eggs, goat cheese and Parmesan.

Ingredients:

6 eggs
2-3 tsp. Sriracha sauce
2 Tbs. grated parmesan cheese
1/4 tsp. pepper
1/8 tsp. salt
2 tsp. olive oil
1/2 cup red onion, diced
2 cloves garlic, minced
1 tsp. dried parsley flakes
1 cup baby ‘bella mushrooms, sliced
1 cup red bell pepper, diced
1 cup fresh spinach, packed
1/3 cup goat cheese, crumbled
Parmesan cheese & parsley flakes for garnish

Directions:

Turn the broiler on to high.

Whisk eggs, Sriracha sauce, pepper and salt with a fork until blended. Set aside.

Heat the olive oil in a 9-inch or 10-inch oven-safe sauté pan. Add the onions and garlic with a small pinch of salt and sauté for about 6 minutes, until they are soft and very fragrant. Add the parsley, mushrooms and bell pepper and cook for abother 4-5 minutes until the vegetables are tender. Add the spinach and allow it to wilt.

Pour in the egg mixture and allow it to cook for 2-3 minutes until the egg starts to set. While the egs are beginning to set, sprinkle the goat cheese evenly on top of the eggs. Don’t stir.
Transfer the pan to the oven and broil for about 5 minutes until the eggs are fully cooked and the edges just begin to brown.

Garnish with additional parsley and parmesan cheese.

Cassie’s Notes:
Use whatever vegetables you have on hand to fill this frittata up. Also, add some ham, bacon or turkey for added protein!

If you don’t have an oven-safe sauté pan:

Preheat the oven to 400 degrees instead of the broiler.

Follow the instructions for cooking the vegetables. When the vegetables are cooked, transfer them to a 9-inch cake pan or 9-inch springform pan that has been sprayed with cooking spray. Pour the egg mixture over the vegetables and sprinkle the goat cheese on top.

Bake in the 400 degree oven for 10-12 minutes until the eggs are cooked and lightly browned on the edges.

 

51 Responses to “Sriracha & Veggie Frittata”

  1. #
    Katrina @ Warm Vanilla Sugar — September 10, 2012 @ 6:42 am

    Mmm looks lovely!

  2. #
    Jamie @ Thrifty Veggie Mama — September 10, 2012 @ 6:54 am

    Yum! I love Sriracha too. Looking forward to seeing all your recipes this week!

  3. #
    leslie — September 10, 2012 @ 7:13 am

    Mmmmm. I think Sriracha week might clear up my stuffy nose! :)
    Sounds amazing.

  4. #
    Sommer@ASpicyPerspective — September 10, 2012 @ 7:47 am

    Wow is that ever pretty! Love the extra KICK!!

  5. #
    DessertForTwo — September 10, 2012 @ 7:54 am

    I’m so excited for Sriracha week! Yay!

  6. #
    Meagan @ A Zesty Bite — September 10, 2012 @ 8:29 am

    I’m afraid to admit that I have never used sriracha! EEK… I’m definitely going to have to try it out.

  7. #
    Meghan — September 10, 2012 @ 9:07 am

    It’s only Monday and I already love sriracha week! This frittata has got my name all over it especially with the goat cheese! Great for breakfast, lunch, or dinner!

  8. #
    Sues — September 10, 2012 @ 9:07 am

    I am fully and 100% willing to participate in sriracha week! YES! I love it on everything and this frittata looks so pretty and flavorful!

  9. #
    Tracey — September 10, 2012 @ 9:33 am

    I’m sort of (ok, totally) a big wimp when it comes to hot and spicy, but this frittata sounds amazing! Love the spinach and goat cheese!

  10. #
    Laurie {Simply Scratch} — September 10, 2012 @ 10:05 am

    Yes and YES! I love Sriracha and frittatas… Cassie you sure know the way to this girls stomach! Xo

  11. #
    Katrina @ In Katrina's Kitchen — September 10, 2012 @ 10:10 am

    When you posted the teaser in Instagram I could practically TASTE it! YUM!

  12. #
    Julia {The Roasted Root} — September 10, 2012 @ 10:21 am

    Love it! Want it for breakfast!

  13. #
    Paula - bell'alimento — September 10, 2012 @ 10:38 am

    Who can resist a good frittata? Not me. I’m making them for brinner tonight. Have leftover asparagus from our dinner party last night that I’m throwing in with the cherry tomatoes from the garden.

  14. #
    Averie @ Averie Cooks — September 10, 2012 @ 12:48 pm

    I love this week already! The fritatta looks fabulous!

  15. #
    Ashley@BakerbyNature — September 10, 2012 @ 12:52 pm

    Sriracha!!! I love this week, Cassie! And I just got a new bottle of the rooster sauce today!

  16. #
    Aggie — September 10, 2012 @ 12:58 pm

    well hello sriracha and veggie frittata, so nice to meet you. :)

  17. #
    Tara @ Unsophisticook — September 10, 2012 @ 1:12 pm

    Love how quick and easy this is — and still so flavorful!

  18. #
    sally @ sallys baking addiction — September 10, 2012 @ 1:33 pm

    Sriracha Week! I love it Cassie. I have a bottle of it in my fridge at all times. I love it on eggs! :)

  19. #
    Rachel @ Baked by Rachel — September 10, 2012 @ 1:36 pm

    I totally need this in my life!

  20. #
    claire @ the realistic nutritionist — September 10, 2012 @ 1:52 pm

    YES!!!! My hubby LOVES siracha!

  21. #
    Bev @ Bev Cooks — September 10, 2012 @ 2:06 pm

    Briiiiing it.

  22. #
    Erin @ Dinners, Dishes and Desserts — September 10, 2012 @ 2:13 pm

    Yum, what a great frittata! So much flavor in one little dish!

  23. #
    Chung-Ah | Damn Delicious — September 10, 2012 @ 2:16 pm

    I’m so thrilled that Sriracha week is here! And I think it’s so great that you have Sriracha right in the egg mixture. That way I can drizzle on some more and have a double dose!

  24. #
    Jennifer | Mother Thyme — September 10, 2012 @ 2:29 pm

    Oh my goodness this looks good! I am loving this week already! Can’t wait to see what else you have to share. I love the addition of the goat cheese in this frittata!

  25. #
    Stephanie @ Eat. Drink. Love. — September 10, 2012 @ 2:50 pm

    Ohhh, I’ve never used sriracha for breakfast! Great idea!

  26. #
    Laura (Tutti Dolci) — September 10, 2012 @ 3:28 pm

    I love adding anything spicy to my frittata, this looks delish!

  27. #
    Cathy @ Noble Pig — September 10, 2012 @ 4:04 pm

    Your bottle is looking empty! I have three full bottles in storage and one in the fridge. This is a great breakfast item..yum. A great way to start the day.

  28. #
    Anna — September 10, 2012 @ 6:04 pm

    Ha, we both had theme week moods going on! I love this theme – looking forward to all the recipes!

  29. #
    Jen @ Savory Simple — September 10, 2012 @ 7:13 pm

    I can’t wait to see all of your sriracha recipes!! It’s like my favorite thing ever.

  30. #
    Julie @ Table for Two — September 10, 2012 @ 7:15 pm

    mmm love how easy this is and quickly it is to whip up for a weekend breakfast!

  31. #
    Sarah K. @ The Pajama Chef — September 10, 2012 @ 7:38 pm

    i love this idea!! i put sriracha in my husband’s eggs but haven’t tried it in a frittata. yum!

  32. #
    Lauren @ Climbing Grier Mountain — September 10, 2012 @ 7:58 pm

    Breakfast and Sriracha? My world is now complete! This is definitely an 11/10 recipe!

  33. #
    Jackie @ Domestic Fits — September 10, 2012 @ 8:07 pm

    YAAAAAAY for sriracha week! And anything with goat cheese and sriracha is a total win.

  34. #
    Mercedes@Satisfy My Sweet Tooth — September 10, 2012 @ 8:23 pm

    This fritatta looks amazing Cassie! I love sriracha as well, the question is, do I love it more than buffalo sauce?? I don’t know which one would be my favorite hot sauce!

  35. #
    Cookie and Kate — September 10, 2012 @ 8:52 pm

    Sriracha week, love it! I adore frittatas, this one looks and sounds so good!

  36. #
    Kathryn — September 10, 2012 @ 9:00 pm

    This sounds so delicious & just bursting with flavour. A great start to a spicy week!

  37. #
    The Squishy Monster — September 10, 2012 @ 9:15 pm

    I could definitely eat this for dinner and be completely content!!!

  38. #
    Angela @ AnotherBitePlease — September 10, 2012 @ 9:25 pm

    Yum…can’t wait to make for breakfast.

  39. #
    carrian — September 10, 2012 @ 9:56 pm

    That looks so good! And I adore that little plate. So pretty!

  40. #
    Miss @ Miss in the Kitchen — September 10, 2012 @ 10:34 pm

    My husband and I have lunch together every day and I know this would be a big hit!

  41. #
    Angie — September 11, 2012 @ 11:20 am

    Loving all your spicy recipes!

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