Description

To fuel a morning filled with sorting through hundreds of plastic and glass beads, doubloons, and stuffies followed by at least two hours of tossing beads from a moving float into a sea of people cloaked in purple, green, and gold, we need a protein packed breakfast. This andouille frittata was how I started my Iris Saturday in 2022. Can’t wait to kick off Mardi Gras 2023 with a slice of this frittata. Hail Iris!

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Ingredients

Units Scale

12 ounces andouille sausage
3 Tbs butter or bacon grease
1 cup red onion
1 cup leek
1/4 cup jalapeno (about 2 jalapenos)
2 Tbs garlic or roasted garlic
4 cups sweet potato, cubed (about 2 medium sweet potatoes) – about one pound
10 large eggs
1/3 cup crème fraiche
1/2 cup whole milk
2/3 cup grated cheddar, grated mozzarella, or mascarpone cheese
1 1/2 tsp smoked paprika
2 Tbs chives
1 Tbs parsley
1/3 cup green onion
1 tsp pepper
Salt to taste

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Instructions

Preheat oven to 350 degrees F. In a stovetop grill or pan, cook the andouille sausage over medium heat. Remove the cooked sausage and chop into bite-size pieces. Set aside.
Next, cook the vegetables: In a large cast iron skillet, melt the butter or bacon grease over medium heat. Add the red onion and leek. Season with salt, to taste. Cover and cook for about 5-8 minutes until softened. Add the jalapeno and garlic. Cook for 2-3 minutes. Add the sweet potatoes. Cover and cook until softened, about 10-15 minutes.
While the sweet potatoes cook, make the egg mixture: In a separate bowl, whisk the eggs. Add the crème fraiche, milk, cheese, smoked paprika, chives, parsley, green onion, andouille sausage, pepper, and salt. Stir to combine.
Pour the egg and andouille mixture on top of the sweet potatoes. Bake for about 20-25 minutes or until lightly browned and the eggs are set.

Notes

The frittata will puff up in the oven but then fall back down after removed from the heat and cooled.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast

Keywords: Breakfast