Cajun Frittata

3-tsp Olive Oil

½ cup-diced Troy Landry’s Andouille Sausage (diced)

½ cup-Realtree Smoke Sausage (diced)

1- lg Red Bell Pepper (diced)
1-Yellow Onion (diced)
½ Cup Celery (diced)
1-cloved Garlic ( Crushed)
12- eggs
1/2cup- Realtree Bacon ( cooked and crushed)
2- sm Jalapeno Peppers ( diced)
6oz- Sharp Cheddar Cheese ( Grated)

-preheat oven to 400°
-in a large oven proof skillet heat 1 tsp olive oil and sauté both sausage items (remove and drain)
-in the same skillet add the other 2 tsp of oil to pan along with diced Bell Pepper, garlic, onion celery and Jalapeno
-in a separate bowl, whisk together eggs and 4oz of the cheese
-pour the egg and cheese mixture into skillet and fold into the other ingredients
-pour diced  sausages on top of egg mixture and cover with remaining cheese
-place in oven and bake for 20 minutes (eggs should set and top should be puffy and golden brown)
-sprinkle crushed bacon on top and serve

2017-01-11T21:52:08+00:00 November 10th, 2016|Categories: Recipes from the Field|Comments Off on Cajun Frittata