Andouille / Sun-dried Tomato Frittada Recipe

Cooking Instructions

1. 1

   Prepare the Sausage

   In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and sliced Andouille sausage, cooking for another 3-4 minutes until the sausage is browned.

2. 2

   Add Spinach and Tomatoes

   Stir in the fresh spinach and sun-dried tomatoes, cooking until the spinach is wilted, approximately 2 minutes.

3. 3

   Mix the Eggs

   In a bowl, whisk together the eggs, salt, black pepper, and grated Parmesan cheese until well combined.

4. 4

   Combine and Cook

   Pour the egg mixture over the sausage and vegetable mixture in the skillet. Cook on medium-low heat until the edges begin to set, about 5-7 minutes.

5. 5

   Finish in the Oven

   Transfer the skillet to a preheated oven at 180°C (350°F) and bake for 10-15 minutes, or until the frittata is set and lightly golden on top.

6. 6

   Serve

   Remove from the oven, let cool slightly, then slice into wedges and serve warm.