andouille

We did another backyard clambake last weekend.

Apparently we thought we were feeding an army because we had TONS leftover.

{note to self: next time only buy ONE package of andouille sausage}

I was in a pinch for dinner one night this week so I threw together a quick frittata using stuff that needed to be eaten up….

4 eggs that didn’t make the cut to be boiled and dyed for Easter

Several pieces of TJ’s chicken andouille leftover from the clambake

1/3 container of crumbled goat cheese

Enter andouille sausage and goat cheese baked frittata…

Jay even raved about it.

I love quiches, but can certainly do without the crust. This would make a great quiche, too though.

The addition of caramelized onions would be nice, as well.

The great thing about frittatas is that you can literally add just about any combination of meat, veggie and cheese. They are easy to make for two people or twenty people. You can make them vegetarian or super manly with lots of meat. {Note: the meat needs to be fully cooked and the veggies sauteed, grilled or at least blanched before adding them to the egg mixture}

I just whisked together the 4 eggs with 2/3 cup milk {I literally used a combination of half & half, whole and skim ~ again, we’re cleaning out the fridge} and some salt & pepper. To make it lower in fat and cholesterol, simply use 8 egg whites {not sure how it would turn out with all skim or lowfat milk, but I’m sure it would be fine}.

Pour the egg mixture into your lightly greased, oven safe pan and bake at 350* for about 25-30 minutes or until eggs have set.

Cut into wedges and serve with a green salad or fruit.

{Or with leftover red potatoes from your clam bake!}

*****

Happy Friday!

The weekend is here.