Cajun Shrimp Breakfast Frittata with Andouille
Servings: 8 slices
Equipment
- Cast iron skillet or oven safe skillet
Ingredients
- 2 tablespoon unsalted butter
- 1 tablespoon olive oil
- 8 oz andouille sausage, sliced thinly
- 12 large or jumbo shrimp, peeled and deveined
- 1 tablespoon creole seasoning blend*
- 4 scallions sliced thinly (whites and greens separated)
- 2 teaspoon finely chopped jalapeño pepper
- ¼ cup bell pepper or mini sweet pepper, finely chopped
- salt and fresh ground black pepper, to taste
- 1 ¼ cups shredded smoked cheese, (such as gouda)*
- 8 eggs, beaten
- ½ cup milk (I used 2%)
Instructions
- Preheat the oven to 350 degrees. 2. Heat butter and oil in a cast iron skillet over medium high heat until butter is melted and bubbly. Add andouille and cook until browned, flipping once, 2-3 mins a side. Remove from pan to a medium bowl. 3. Reduce heat to medium-low, and add the shrimp and creole seasoning and toss to combine. 4. Cook shrimp 1-2 mins a side to brown (so shrimp doesn’t over cook- will finish in oven). Remove from the pan to bowl with browned andouille. 5. Add the scallion whites (reserve greens for later), bell pepper and jalapeño. Stir to combine and scrape up any brown bits from the bottom of the skillet. Season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally until softened- 4-5 mins. 6. While the veggies cook, whisk together eggs, milk and cheese. 7. Once the veggies are softened, pour egg mixture over the veggies in the skillet. Lightly stir the eggs (occasionally) around the pan with a wooden spoon to lightly scramble until slightly set- 5-6 mins. Eggs will be loose, but slightly thickened. 8. Arrange cooked shrimp and sausage over the eggs and sprinkle scallion greens on top. Turn off the heat and transfer the skillet to preheated oven. Bake for 10-15 minutes, or until just set, and a toothpick inserted in the center comes out clean. 9. Allow to cool for at least 20 minutes before serving.