Chef Forgione: Spicy Frittata
Egg whites from 3 eggs
1 whole egg
2 teaspoons sriracha
2 sundried tomatoes, julienned
1 tablespoon feta cheese, diced
2 tablespoons unsalted butter
1 shallot, thinly sliced
3 leaves basil, chiffonade
Whisk together the eggs. Fold in sriracha, feta cheese, and tomatoes.
Spray the sides of a small non-stick pan with pam. Heat up the butter in the pan over medium-high heat. Saute the shallots until translucent. Add the egg mixture and cook until the bottom is set. Run a rubber spatula along the sides of the pan.
Bake the frittata in a 375 degree oven for 3-4 minutes. Change the oven setting to high broil and cook until the frittata is slightly brown on top. Top with the chiffonade basil.