Cajun Sausage Frittata

The other night was one of those nights where dinnertime came and I realized that I didn't have the chicken I planned to serve defrosted, so I had to figure out something quick.  When this happens, I usually fall back on breakfast for dinner.  Luckily I had plenty of pastured eggs and veggies from my CSA.  Then my eyes found the package of nitrate-free cajun andouille sausage I picked up on sale.  Boy did I hit a home run with this nice little dish.  We all went back for seconds and didn't have a scrap leftover. 

My original thought was to make a scramble, but I ended up adding so many yummy goodies that my goodie-to-egg ratio was way off.  See...

So instead of lightly egg-coated veggies and sausage, I decided to try a frittata.  My last attempt at a frittata failed, so I said  a prayer and got to it.  This time:

Serves about 4

3-4 links Cajun Andouille Sausage (comes pre-cooked)

8-10 eggs (depending on how thick you want it)

1 Red Pepper, chopped

1 Yellow Pepper, chopped

1.5 C. Baby Spinach, chopped

3 Tbsp. Water, Milk, or Half and Half - I use half and half

1 C. Grated Cheese.  - I used white cheddar

2 Tbsp. Oil - I used Coconut

dash salt

dash pepper

Adjust the top oven rack so that your ovenproof skillet is 4-6 inches from the broiler.  Turn on the Broiler.  Heat oil in skillet on the stovetop on Medium heat.  Add veggies and saute until semi-soft.  Add herbs and pre-cooked sausage and heat through.  Whisk eggs with a little salt and pepper and milk.  Add eggs and cheese to skillet.  Cook eggs for 2 about 2 minutes, scraping the sides and bottom with a spatula.  When you see cooked egg scattered about the pan with loose egg between, stop scraping and cook for one more minute to set the bottom of the frittata.  Put the skillet under the broiler for 2-4 minutes until the top browns, Watch carefully!  Remove the skillet and let sit for 5 minutes to finish cooking in the center.  Enjoy!

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