Sriracha & Veggie Frittata

1. 1

   Turn the broiler on to high.

2. 2

   In a medium-sized bowl whisk eggs, 2 tablespoons of Parmesan, Sriracha sauce, pepper and salt with a fork until blended. Set aside.

3. 3

   Heat the olive oil in a 9-inch or 10-inch oven-safe saute pan. Add the onions and garlic with a small pinch of salt and saute 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.

4. 4

   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.

5. 5

   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.

6. 6

   Garnish with additional parsley and Parmesan cheese.

7. 7

   Notes:

8. 8

   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!

9. 9

   If you don't have an oven-safe saute 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.

* Per serving · 4 servings · Values may vary.