Crawfish Frittata



-      Heat crawfish sausage in cast iron skillet over medium-high heat for 2 to 4 minutes

-      In separate skillet heat olive oil/butter blend over medium-high heat and sauté onion, shitake mushrooms, green bell pepper for 2 to 3 minutes

-      Add Herbs de Provence, potatoes and crawfish sausage to vegetable mix

-      In bowl, scramble eggs and add to pan with the frittata mixture and cook for 2 to 3 minutes until egg mixture is cooked through

-      Plate Crawfish Frittata and top with Italian Parsley, herb salad and Asiago cheese

  • ¼ cup chopped onion
  • ¼ pound chopped crawfish sausage
  • ¼ cup chopped shitake mushroom
  • ¼ cup chopped green bell pepper
  • Olive oil/Butter blend
  • 3 eggs
  • 1 teaspoon Herbes de Provence
  • ½ cup premade roasted potatoes
  • 1 tablespoon chopped Italian flat leaf parsley
  • 1 cup Herb Salad
  • ¼ cup grated Asiago cheese

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