Beck’s Cajun Frittata

A hearty slice of frittata goes well with Beck's BBQ Relish

 

As seen on FOX this week, here’s Chef Bill’s Cajun Frittata recipe.  Serves 4-6 people, depending on how hungry you are!

Ingredients

  • 2 andouille sausages thinly sliced
  • 1 stick of celery finely chopped
  • 1 small onion finely sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 red and 1 green bell pepper, sliced finely
  • 6 large eggs
  • 2 tablespoons fresh Italian flat parsley, chopped
  • 1/2 teaspoon fresh ground black papper
  • 1/2 tsp of hot sauce (if liked) or a sprinkling of Beck’s Devil Dust
 Directions
  1. Preheat oven to 400 degrees.
  2. Heat the oil in an overproof frypan. Add the andouille and fry until lightly browned. Add peppers, onion and celery and cook until softened. Take pan off stove.
  3. Whisk eggs. Add pepper, hot sauce (if desired) and any other flavorings.
  4. Pour this mixture over andouille/peppers.
  5. Return pan to stove and cook egg mixture until the bottom is firm, but the top is not yet set.
  6. Place the frypan/skillet in the oven and cook until the frittata is set and is turning brown.  
  7. Remove from oven, serve and enjoy.

Try the frittata with a spoonful of Beck’s BBQ Onion Relish…smokin’

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