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 chopped
- 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
- Preheat oven to 375° and preheat an oven-safe pan over med-low heat. Stainless steel and cast iron are great!
- Melt butter in pan, then sauté onion and jalapeño for about five minutes or until onion is semi-translucent.
- While veggies are cooking, whisk up eggs, milk, salt, pepper, and onion powder in a bowl.
- Shake the pan a bit to make sure onion and jalapeño cover the bottom of the pan evenly, then slowly pour the egg mixture over the veggies. Cover the pan and cook for 5-7 minutes.
- 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.
- 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.
- Remove from oven. Slice in wedges and serve with fresh avocado slices and a generous drizzle of sriracha!