Sriracha & Veggie Frittata

Sriracha & Veggie Frittata

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!

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
Read the whole recipe on Bake Your Day