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!
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.
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
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.
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.