Self-described “professional hedonist” and cookbook author Randy Clemens tells us in The Sriracha Cookbook (Ten Speed Press), “A frittata is a thick Italian-style omelet that is chock-full of goodies.” We love the approach, we love Randy’s tasty recipes, and of course we love Sriracha, so here we present to you the Veggie Sriracha Frittata recipe from Randy Clemens’ The Sriracha Cookbook:
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.
Makes 12 servings:
• 12 eggs
• 4 tablespoons water
• ¼ cup Sriracha
• Salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• ½ cup diced sweet onion
• ½ cup grated russet potato
• ½ cup diced zucchini
• 1 red bell pepper, seeded and diced
• 4 ounces button mushrooms, sliced
• Diced tomato, for garnish
• Grated Parmigiano-Reggiano cheese, for garnish
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 mush- rooms, 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 remain- ing 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.
• Download this recipe as a PDF: Veggie Sriracha Frittata from The Sriracha Cookbook by Randy Clemens