This past summer while visiting Suzanne in Alabama, I wanted to make a traditional Crawfish Boil. It came out awesome (so awesome that we included it in our Best Of Paleo eBook submissions for last year) but in my inexperience or enthusiasm to pull it off, I ordered WAY too much live crawfish for the amount of people we had. So, I had to figure out another creative way to eat those delicious mud bugs in leftover form. Then it hit me: a frittata. And not just ANY frittata, a crawfish frittata. I decided to use the leftover potatoes from the boil as a crust for the frittata..almost like a crawfish quiche. Add to that any leftover andouille sausage and diced red bell pepper and BOOM! Instant delicious breakfast crawfish frittata that everyone will enjoy and nothing will go to waste.
- 6 organic eggs
- ½ bell pepper, diced
- tail meat from leftover crawfish boil, about 2 cups totalleftover red potatoes sliced in half, enough to cover the bottom of skilletleftover andouille sausage
- sea salt to taste
- black pepper to taste
- lard for frying
- Preheat oven to 350° F
- While oven is preheating, melt lard in medium sized skillet over medium heat.
- Place potatoes cut side down in the skillet until all of the bottom is covered. Smash potatoes down to fill in any cracks. Let cook for about 50 minutes to let potatoes get crispy.
- While potatoes are frying, whisk eggs, bell pepper, andouille, and crawfish together in a bowl. Pour mixture over potatoes and sprinkle with salt and pepper.
- Place skillet in oven and bake for 15-20 minutes or until eggs are set and cooked through. Remove from oven and let cool about 5 minutes.
- Slice into 4 equal pieces, serve and enjoy!
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