Cajun Fritatta


"I created this recipe the morning after I made Chicken Etouffee for dinner, using extra ingredients from that recipe. You could also make make it with leftover Jambalaya. Garnish with sour cream and onions to make it extra special. Serve with cajun seasoned fried potatoes."
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45 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Preheat oven to 400 degrees Fahrenheit.
  2. Heat 1 tbsp. olive in 12-inch iron skillet (or other over proof skillet) over medium high heat until hot. Add celery, onion, and bell pepper, and 1 tsp. cajun seasoning, and cook for three minutes.
  3. Add sausage and cook for three minutes more.
  4. Add garlic and cook until fragrant but not browned, about one minute.
  5. Meanwhile, beat eggs and milk with a wire whisk- add 1 tsp. cajun seasoning.
  6. Using a spatula, move vegetables and meat to the outside of the pan. Add remaining olive oil in the center, and move vegetables and meat back to cover the surface of the pan.
  7. Pour in egg mixture and reduce heat to medium low.
  8. Cook until eggs begin to set on sides and bottom, about 8-10 minutes.
  9. Transfer skillet to preheated oven and cook about 10-15 minutes longer, until eggs are set and cooked through.
  10. Slice into six wedges and serve with garnishes.


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