Sriracha & Veggie Frittata

Turn the broiler on to high.

In a medium-sized bowl whisk eggs, 2 tablespoons of Parmesan, 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.

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

If you don’t have an oven-safe sauté pan: Preheat the oven to 400 F 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 F oven for 10-12 minutes until the eggs are cooked and lightly browned on the edges.