Veggie Sriracha Frittata

• 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

1. Preheat the oven to 350F.
2. Spray a 12-cup muffin pan with nonstick spray or a mist of olive oil.
3. In a medium mixing bowl, whisk together the eggs, water, and Sriracha with some salt and pepper until slightly frothy.
4. Set aside.
5. Heat the oil in a large nonstick or cast-iron skillet over medium heat.
6. Add the onion, potato, zucchini, bell pepper, and mushrooms, stirring to evenly distribute the oil.
7. Season with salt and pepper.
8. Cook until the vegetables soften, 8 to 10 minutes, stirring occasionally.
9. Divide the vegetable mixture evenly among the muffin cups, filling each no more than halfway full.
10. Any vegetable mixture remaining can be kept warm in the oven and used as a topping for garnish.
11. Divide the egg mixture evenly among the cups.
12. Bake until the eggs are firm and fully cooked in the center, 25 to 30 minutes.
13. 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.

eggs, water, sriracha, salt, extra virgin olive oil, sweet onion, grated russet potato, zucchini, red bell pepper, button mushrooms, tomato, cheese

Taken from www.epicurious.com/recipes/food/views/veggie-sriracha-frittata-379495 (may not work)