Recipe Database
Andouille Sausage Fritatta
Andouille Sausage Fritatta
12 eggs beaten
12 oz heavy cream
3/4 lb of sausage(use what you like ) cook ahead of time if need be
1/2 lb of cheese shredded(again use what you like)
Onions (diced)
a med pinch of Zesty LOVE RUB
**** Special equipment - a well seasoned cast iron skillet.

Warm your BGE to about 360-375. In a large bowl combine eggs and cream and whisk together. Add the onions and peppers( saute ahead if you would like.) After the eggs and cream are incorporated add the rest of your ingredients. Place mixture into your cast iron skillet and begin cooking the eggs like you were making scrambled eggs. Stop about 1/3 of the way through and place in the BGE. Cook until done and poofy. Let rest about 3-5 minutes. Cut into wedges and serve.