Sriracha Goat Cheese Frittata

One of those magical winning combinations that emerges on “clean out the fridge” day. I love making frittatas – they are basically omelettes for dummies. Seriously, you can’t mess this up. Just saute some veggies, any veggies, pour the eggs over, and smother with cheese. This recipe gets a bit more specific than that, but experimenting is encouraged!


  • 2 jalapeños, seeded and chopped01ba49e4443dc9b3a7e45e2c8bd56aaf758eecbfee
  • 1/2 onion, diced
  • Handful of cherry tomatoes, diced
  • Goat cheese
  • 6 eggs (I used an 10-inch pan. Scale egg amount up or down based on pan size!)
  • Splash of milk (or water)
  • Salt to taste
  • Pepper to taste
  • Onion powder to taste (about 1/4 tsp)
  • Sprinkle of smoked paprika
  • Sliced avocado
  • Sriracha (we tested Franks and Cholula too, but Sriracha came out the winner, hands down!)
  • 1 Tbsp butter


  1.  Preheat oven to 375° and preheat an oven-safe pan over med-low heat. Stainless steel and cast iron are great!
  2. Melt butter in pan, then sauté onion and jalapeño for about five minutes or until onion is semi-translucent.
  3. While veggies are cooking, whisk up eggs, milk, salt, pepper, and onion powder in a bowl.
  4. Shake the pan a bit to make sure onion and jalapeño cover the bottom of the pan evenly, then slowly pourFrittata the egg mixture over the veggies. Cover the pan and cook for 5-7 minutes.
  5. When the frittata has solid cooked edges and is still runny on the top, add your diced tomatoes and crumbled goat cheese. Grind a little more fresh pepper over the top and sprinkle on some smoked paprika.
  6. Cover with an oven-safe lid (I have to switch to aluminum foil at this point since my pan lids are only rated to 350°) and bake for 5-10 minutes, until you can shake the pan and not see any runny egg jigglin’ on the top.
  7. Remove from oven. Slice in wedges and serve with fresh avocado slices and a generous drizzle of sriracha!

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