Kitchen Sink Frittata with Crispy Potatoes, Ham & Andouille
A hearty cast iron frittata loaded with crispy potatoes, peppers and onions, ham, andouille sausage, green chiles and cheddar cheese. Use what you have, make it your own, and turn those fridge leftovers into an easy breakfast, brunch or dinner.
Ingredients
- 8 large eggs
- ¼ cup heavy cream or half-and-half
- Splash of egg whites optional
- ½ teaspoon Creole or Cajun seasoning
- ¼ teaspoon paprika or smoked paprika
- 1 cup shredded cheddar cheese divided
- 1 cup cooked fingerling potatoes cut into bite-size pieces and crisped
- ½ cup cooked peppers and onions
- ¼ cup chopped green chiles
- ½ cup diced cooked ham
- ½ cup sliced cooked chicken andouille sausage
- 1 tablespoon butter or olive oil as needed for the skillet
- Salt and freshly ground black pepper optional and to taste
Instructions
- Preheat the oven to 375°F.
- In a large bowl, whisk together the eggs, heavy cream, optional egg whites, Creole seasoning, and paprika. Stir in about ½ cup of the cheddar cheese. Set aside.
- Heat a 10-inch cast iron skillet over medium heat. Add a little butter or olive oil if needed.
- Add the crispy potatoes, peppers and onions, green chiles, ham, and andouille sausage. Spread everything evenly around the skillet and cook for 2–3 minutes, just until heated through.
- Pour the egg mixture evenly over the fillings. Gently move the ingredients around if necessary so they're evenly distributed.
- Cook on the stovetop for about 2–3 minutes, just until the edges begin to set.
- Sprinkle the remaining cheddar cheese over the top.
- Transfer the skillet to the oven and bake for approximately 12–15 minutes, or until the eggs are just set in the center. Don't overbake!
- Let the frittata rest for 5 minutes before slicing into wedges and serving.
Notes
About the potatoes: Smoked fingerling potatoes are fantastic here, but absolutely not necessary. Boil or roast small potatoes until tender, then crisp them in an air fryer or skillet before adding them to the frittata. Crispy tater tots would also be DELICIOUS.
Use what you have: Swap the ham and andouille for bacon, breakfast sausage, leftover chicken, turkey, or steak. Try broccoli, spinach, asparagus, zucchini, roasted peppers, or other cooked vegetables.
Change the cheese: Cheddar, pepper jack, Monterey Jack, Swiss, Gruyère, feta, goat cheese, or Parmesan all work.
Watch the salt: Ham, sausage, cheese, and Creole or Cajun seasoning can contain plenty of sodium already. Taste before adding additional salt. Remember: you can add it, but you CANT TAKE THE SALT OUT!
Don't use raw fillings: Meat should be fully cooked and vegetables should generally be cooked before going into the frittata, especially vegetables that release a lot of water.