I’ve started doing the bulk of my cooking on Sundays now that little Greta is here. Sometimes she’s napping or playing with her daddy while I’m in the kitchen, but I also occasionally prop her up in her highchair and explain everything to her like I’m on a cooking show. Well, a cooking show with lots of goofy singing and dancing around, haha. I try to make at least two dishes to get us through lunches and dinners until Wednesday, and the other weekend I also managed to whip up a frittata so we could have a nice hot breakfast the first several days of the week as well. Frittatas reheat beautifully in the microwave, and this one is extra delicious because it has a Cajun twist!
I mixed diced spicy Andouille chicken sausage, red potatoes, onions, and green peppers with a blackened Cajun spice mix of paprika, cayenne pepper, oregano, and thyme. Then I poured in the eggs and topped the frittata with a nice layer of freshly shredded Colby Jack cheese. It baked up in no time at all, and then we had a very tasty breakfast for the next two days!
1 teaspoon smoked Spanish paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground thyme
1/4 teaspoon salt
2 tablespoons olive oil
3 red potatoes, chopped into chunks
1 small yellow onion, chopped
1 green pepper, chopped
1/2 pound Andouille chicken sausage, chopped
10 large eggs
1/2 cup milk
1 teaspoon salt
1 cup shredded Colby Jack cheese
Heat oven to 350˚F. Place paprika, cayenne pepper, oregano, thyme, and salt in small dish and mix well. Heat olive oil over medium heat in a 10-inch oven-proof skillet and sauté potatoes for 15 minutes, stirring occasionally, or until browned. Add onion, green pepper, and chicken sausage to the skillet and sauté 10 to 15 additional minutes or until veggies are tender and sausage is browned, stirring occasionally (the potatoes will continue to cook in the oven so it’s ok if they are slightly underdone at this point). Stir in spice mixture.
Meanwhile, whisk eggs, milk, and salt together in a large bowl. Pour egg mixture into the pan over the other ingredients and top evenly with shredded cheese. Bake at 350˚F for 22 to 25 minutes or until eggs are set. Makes 6 servings.
Nutrition: 383 calories, 23.1g fat, 2.6g fiber, 23.2g protein per serving
Cost: $1.42 per serving