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.

　　

Ingredients

makes 12 servings

　　12 eggs

　　4 tablespoons water

　　1/4 cup Sriracha

　　Salt and freshly ground black pepper

　　2 tablespoons extra virgin olive oil

　　1/2 cup diced sweet onion

　　1/2 cup grated russet potato

　　1/2 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

　　

Step 1

Preheat the oven to 350°F. Spray a 12-cup muffin pan with nonstick spray or a mist of olive oil.

　　

Step 2

In a medium mixing bowl, whisk together the eggs, water, and Sriracha with some salt and pepper until slightly frothy. Set aside.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　The Sriracha Cookbook