Okra As Well As Andouille Frittata

Ingredients:
nine eggs, beaten
three andouille sausages (I used chicken andouille), diced
1 modest onion, diced
ii cups diced okra
ii shishito peppers, minced
1 ear of corn worth of corn kernels
ii cups shredded, peeled potatoes*
1/2 tablespoon Cajun seasoning
olive oil
butter
body of body of water salt
freshly terra firma dark pepper



Directions:
Preheat oven to 350. Heat a modest sum of petroleum inwards a 12-inch shape Fe skillet. Brown the sausage on all sides.Whisk together the eggs, spices, milk, laid aside. Add the okra, peppers, onion, too corn too sauté until the onions are translucent. Remove the sausage too vegetables from the pan too house inwards a bowl. Cover. Arrange the white patato inwards unmarried layer inwards the bottom of the pan. Cook for 3-5 infinitesimal or until foremost to brown. Layer the vegetables on top. Add the egg mixture. Use a spatula to practise a smooth, fifty-fifty layer. Keep on medium oestrus too gear upwards until only foremost to set. Bake nearly 10 minutes or until the exceed is only foremost to brown. Remove from pan too slice.



*Defrosted frozen, apparently shredded raw potatoes (sometimes labeled for hash browns) move good here.

My thoughts:

We were at the local farm shop this weekend too they had the prettiest okra, I only had to alternative roughly up. I had no sentiment what to practise alongside it but it looked too thus good! When I got abode I realized I had a dozen eggs too roughly leftover frozen andouille from an before recipe too the respond was clear: frittata! Frittatas are ane of my favorite things to practise for an tardily dinner too the fact that yous tin toss pretty much anything inwards too accept it gustation amazing. Since I had andouille too okra, it was clear it take away a Cajun bent too thus I added onion too shishito peppers (for to a greater extent than oestrus purpose jalapenos). Matt had the sentiment of making kind of a white patato crust too thus I lined the bottom of the pan alongside potato. It added a lot of texture involvement too kept the egg mixture of sticking to bottom of the pan, something I ever worry nearly alongside frittatas.