Andouille Sweet Potato Frittata
User Reviews
5
Andouille Sweet Potato Frittata
Description
This frittata begins with browning rounds of andouille sausage in olive oil for a crisp bite and rendered fat. Then sliced sweet potatoes ribbons and thinly sliced onions are sautéed in the same pan until softened and beginning to brown, layering flavor through caramelization. These cooked ingredients are then combined and spread in the skillet. Eggs are whisked with green onions and Cajun seasoning, adding a mildly spicy depth matching the andouille.
The egg mixture is poured over the sausage and vegetable base in the skillet, cooking gently on the stovetop until the bottom is set but the top remains loose. Melting butter in the pan adds richness and helps develop a golden crust during cooking. Sprinkling shredded Monterey Jack cheese over the still-soft top before finishing in the oven creates a creamy melted layer. After baking until firm and lightly browned on top, the frittata offers contrasting textures of crispy edges, tender sweet potato, and bubbly cheese.
Served warm, this frittata can be garnished with chopped cilantro and green onions and paired with hot sauce if desired for added flavor. It balances protein, starch, and spice while staying versatile enough for meals any time of day. The cooking technique ensures the eggs are cooked through without drying out, making a satisfying savory dish.
Ingredients
- 2 teaspoons olive oil divided
- 4 ounces andouille sausage cut into 1/2" rounds (this was about 1 1/2 links for me)
- ½ onion peeled and thinly sliced root to stem
- 1 cup sweet potato ribbons (or 1 cup of spiralized sweet potato)
- pinch salt
- 4 egg
- ¾ teaspoon Cajun seasoning
- 1 tablespoons green onion thinly sliced (plus extra for garnish)
- 2 teaspoons butter
- ⅓ cup Monterey jack cheese or part skim mozzarella cheese, shredded
- 1 ½ teaspoons cilantro chopped for garnish
- hot sauce we like Crystals, favorite
Instructions
- Preheat the oven to 375°.
- In a large skillet heat 1 teaspoon of olive oil over medium heat. Add the sausage and cook to render the fat and to brown and crisp the andouille on either side, turning occasionally, about 3-4 minutes. Transfer the sausage to a small plate and set aside.
- Heat the remaining olive oil in the same pan and add the onion and sweet potato ribbons. Add a pinch of salt and saute until the onions and potatoes are slightly softened and starting to brown. Remove from the heat and transfer the sweet potato mixture to the dish with the sausage.
- Break eggs into a bowl and add the green onions and Cajun seasoning. Whisk to combine.
- Add the butter to the cast iron skillet and heat over medium to medium high heat.
- Transfer the sweet potato and sausage mixture to the skillet and spread evenly in the bottom. Pour the egg mixture over the potatoes and cook until the bottom of the frittata is set, but the top is still liquidy and loose.
- Sprinkle the top of the frittata with the cheese and place into the hot oven for 5-6 minutes or until the eggs are set.
- Turn the oven to broil and cook for 1-2 minutes until the top just starts to brown and puff. Remove from the oven and sprinkle with extra green onions, chopped cilantro and a few drops of your favorite hot sauce if desired.
- Cut into wedges and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 17g | 6% |
| Protein | 28g | 56% |
| Fat | 38g | 58% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 402mg | 134% |
| Sodium | 808mg | 34% |
| Potassium | 552mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 10579IU | 212% |
| Vitamin C | 4mg | 4% |
| Calcium | 223mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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