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.
Recipe information
Yield
makes 12 servings
Ingredients
Preparation
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.
