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!
- 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