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1 pound andouille sausage, in
medium dice
1 green bell pepper, in medium dice
1 red bell pepper, in medium dice
1 medium onion, in medium dice
8 tablespoons (1 stick) butter
18 medium eggs, well beaten
Kosher salt and freshly ground pepper to taste
2 teaspoons hot sauce, or to taste
1 bunch green onions, thinly sliced
Preheat the broiler.
Combine the sausage, pepper and onion in a large nonstick skillet over high
heat, and cook for about 5 minutes or until the sausage is semi-rendered and the
vegetables have begun to brown and tenderize. Remove and set aside half the
mixture.
Melt half the butter in the skillet and add half the eggs to the mixture
remaining in the pan. Season with salt and pepper, and stir gently with a rubber
spatula. Reduce heat to low and cook for 30 to 60 seconds, or until the eggs
start to set.
Place the skillet under the broiler to completely cook, about 2 minutes or until
the eggs start to brown and puff up. Be careful not to overcook the eggs. Slide
onto a cutting surface and cut into quarters. Repeat with the remaining eggs and
the remaining sausage mixture.
Man has made use of his intelligence, he invented stupidity.
- Remy De Gourmant