I found myself wandering out of one of my favorite butcher shops (Paulina Meat Market) with the two steaks I went in to get, corn beef hash, smoked andouille sausage, two different kinds of brats and I would have gotten jerky too if they hadn’t been sold out. I like the all the meats, ya know?
So I had to figure out what to make with my bounty. Despite me continually saying “I’m not really a breakfast person,” I decided to use the andouille sausage in a breakfast-y way. I had all these ingredients on hand, so thought tossing together a cajun-inspired frittata would be super easy – and it was! This is a great recipe to make on a Sunday – then you have fab breakfast ready to go for the crazy work week.
Also, I just took a gander at all the breakfast recipes I’ve posted and I’ll be damned, I think maybe I do like breakfast?
Cook Time: 45 minutes
3/4 cup chopped red pepper
1/2 cup chopped onion
1 tbs vegetable oil
1 cup sliced smoked andouille sausage
1/2 cup cream
1/2 tsp salt
1/4 tsp ground peper
1 tsp cajun seasoning (I had Emeril’s Essence on hand)
1/2 cup shredded cheddar cheese
1 tbs chopped parsley
Preheat the oven to 350 degrees.
First get an oven-proof, preferably non-stick skillet to medium-high heat on the stove top. Add the oil to the pan, then toss in the red pepper, onion and sausage. Cook until the vegetables tender and the sausage is heated through, about ten minutes. Turn heat to medium.
In a medium sized bowl, beat the eggs and add the cream, salt, pepper, cajun seasoning, cheese and parsley. Mix together well then pour over the vegetables and sausage in the skillet. Cook on the stove top first for 5 minutes over medium heat so the bottom sets. Then put in the oven and cook until completely set and just beginning to turn golden, about 20 minutes.
Remove from the oven and slide out of the pan onto a plate. Cut into 6 pieces and enjoy!