small (6") cast iron skillet or other small heavy skillet
Ingredients
2teaspoonsolive oildivided
4ouncesandouille sausagecut into 1/2" rounds (this was about 1 1/2 links for me)
½onionpeeled and thinly sliced root to stem
1cupsweet potatoribbons (or 1 cup of spiralized sweet potato)
pinch salt
4eggs
¾ teaspooncajun seasoning
1tablespoonsgreen onionthinly sliced (plus extra for garnish)
2teaspoonsbutter
⅓cupMonterey Jackor part skim mozzarella cheese, shredded
1 ½teaspoonscilantrochopped for garnish
favorite hot saucewe like Crystals
Instructions
Preheat the oven to 375°.
In a large skillet heat 1 teaspoon of olive oil over medium heat. Add the sausage and cook to render the fat and to brown and crisp the andouille on either side, turning occasionally, about 3-4 minutes. Transfer the sausage to a small plate and set aside.
Heat the remaining olive oil in the same pan and add the onion and sweet potato ribbons. Add a pinch of salt and saute until the onions and potatoes are slightly softened and starting to brown. Remove from the heat and transfer the sweet potato mixture to the dish with the sausage.
Break eggs into a bowl and add the green onions and Cajun seasoning. Whisk to combine.
Add the butter to the cast iron skillet and heat over medium to medium high heat.
Transfer the sweet potato and sausage mixture to the skillet and spread evenly in the bottom. Pour the egg mixture over the potatoes and cook until the bottom of the frittata is set, but the top is still liquidy and loose.
Sprinkle the top of the frittata with the cheese and place into the hot oven for 5-6 minutes or until the eggs are set.
Turn the oven to broil and cook for 1-2 minutes until the top just starts to brown and puff. Remove from the oven and sprinkle with extra green onions, chopped cilantro and a few drops of your favorite hot sauce if desired.