Bourbon Street Frittata
Add a vibrant twist to your brunch menu with this Bourbon Street Frittata, a flavorful fusion of Cajun-inspired ingredients and classic egg-based comfort. Packed with smoky andouille sausage, colorful bell peppers, tender spinach, and a hint of zesty Cajun seasoning, this frittata offers a bold, savory kick in every bite. Creamy whisked eggs and sharp cheddar cheese bring richness, while a quick stovetop-to-oven technique ensures a fluffier, perfectly cooked center. Topped with fresh parsley for a touch of brightness, this one-pan dish is a crowd-pleaser that’s both easy to make and restaurant-worthy. Perfect for breakfast, brunch, or even a light dinner, this frittata will transport your taste buds straight to the heart of New Orleans.
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Recipe Information
Ingredients
- 8 large eggs
- 6 ounces andouille sausage
- 1 cup bell peppers (mixed colors, diced)
- 0.5 cup yellow onion (diced)
- 1 cup fresh spinach (chopped)
- 0.25 cup heavy cream
- 1 teaspoon Cajun seasoning
- 2 tablespoons fresh parsley (chopped, optional garnish)
- 0.5 cup sharp cheddar cheese (shredded)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, heavy cream, Cajun seasoning, salt, and black pepper. Set aside.
Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
Add the andouille sausage and cook for 3–4 minutes, stirring frequently, until lightly browned. Remove the sausage from the skillet and set it aside.
In the same skillet, add the diced bell peppers and onion. Sauté for 4–5 minutes or until they soften. Add the minced garlic and cook for an additional 1 minute.
Stir in the chopped spinach and cook for 1–2 minutes until wilted. Return the cooked sausage to the skillet, mixing everything evenly.
Reduce the heat to low, then pour the egg mixture over the vegetable and sausage mixture in the skillet. Sprinkle the shredded cheddar cheese evenly on top.
Allow the frittata to cook on the stovetop for 2–3 minutes, or until the edges just begin to set.
Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the frittata is set in the center and slightly puffed.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.
Garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1758 mg | 586% | |
| Sodium | 4779 mg | 208% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 11.5 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 710 mg | 55% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1495 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
