Veggie Sriracha Frittata Recipes
VEGETABLE FRITTATA
Steps:
- Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.
Nutrition Facts : Calories 177 calories, Fat 12g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 264mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
VEGGIE SRIRACHA FRITTATA
A frittata is a thick Italian-style omelet that is chock-full of goodies; think of it as a quiche without a crust. Rather than cooking up a large version and cutting it into wedges as is often done, I prefer to make individual frittatas in a muffin pan. It cooks a bit faster, makes a great presentation, and couldn't be easier to serve to your guests.
Yield makes 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Spray a 12-cup muffin pan with nonstick spray or a mist of olive oil.
- In a medium mixing bowl, whisk together the eggs, water, and Sriracha with some salt and pepper until slightly frothy. Set aside.
- Heat the oil in a large nonstick or cast-iron skillet over medium heat. Add the onion, potato, zucchini, bell pepper, and mushrooms, stirring to evenly distribute the oil. Season with salt and pepper. Cook until the vegetables soften, 8 to 10 minutes, stirring occasionally.
- Divide the vegetable mixture evenly among the muffin cups, filling each no more than halfway full. Any vegetable mixture remaining can be kept warm in the oven and used as a topping for garnish. Divide the egg mixture evenly among the cups.
- Bake until the eggs are firm and fully cooked in the center, 25 to 30 minutes. Turn the frittatas out from the pan and plate, garnishing with diced tomato, Parmigiano-Reggiano, and any extra vegetables that were set aside, if desired.
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