With yummy Cajun flavours, this chicken sausage frittata delivers a fabulous breakfast, lunch or dinner in under an hour.

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20 minutes

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30 minutes

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4 to 6


  • 1/2 pkg (188 g) ULTIMATE Original Chicken Breakfast Sausages

  • 3 green onions

  • 4 tsp (20 mL) olive oil, divided

  • 1 stalk celery, diced

  • 1/2 jalapeno pepper, seeded and diced

  • 1/2 red bell pepper, diced

  • 2 cloves garlic, minced

  • 1/4 tsp (1 mL) salt

  • 1/4 tsp (1 mL) black pepper

  • 8 eggs

  • 1/3 cup (75 mL) milk

  • 2 tbsp (30 mL) finely chopped fresh parsley

  • 4 tsp (20 mL) Cajun seasoning

  • 1 tsp (5 mL) Worcestershire sauce

  • 1 cup (250 mL) shredded smoked mozzarella cheese


1Preheat oven to 350˚F (180˚C).

2Thinly slice green onions. Reserve 2 tbsp (30 mL) and set aside.

3Into large ovenproof 10-inch skillet set over medium heat, add 1 tsp (5 mL) oil. Cook sausage, turning occasionally, for 3 to 5 minutes or until starting to brown.

4Stir in remaining green onion, celery, jalapeno, red pepper, garlic, salt and black pepper. Cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender and sausages are cooked through and internal temperature registers 165˚F (74˚C).

5In large bowl, whisk together eggs, milk, parsley, Cajun seasoning and Worcestershire sauce until blended.

6Add remaining oil to skillet over medium heat. Pour eggs mixture over sausages and vegetables. Cook (undisturbed) for 4 to 6 minutes or until eggs start to set around edges. Sprinkle with mozzarella. Transfer skillet to oven.

7Bake for 10 to 15 minutes or until eggs are set. Turn out onto cutting board or serving dish. Cut into wedges and sprinkle with reserved green onions.

Serve with toast. Or use in breakfast sandwiches: serve wedges of frittata in buns with mayo, shredded lettuce and tomato slices.

Substitute smoke mozzarella with smoked Gouda, Cheddar or Provolone cheese.

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