Eggs baked into a quiche or a frittata is one of my favorite ways to prepare them. In many ways, a frittata is like a quiche without the crust, but I think it is much more flexible than the classic dish. It’s the more rustic cousin. The possibilities for fillings are numerous, so you can prepare it often and have a different recipe each time.

I bought some Cajun sausages made almost locally in Carson City, Nevada at our grocery store. They are spicy and delectable, so I decided to try them in a frittata. They brought just enough pepper to the dish to satisfy my desire for spicy food.

Sometimes a frittata has potatoes or zucchini in it, but for this one, I went with the low carb choice of a turnip chopped up. When fresh, they have a delightful taste. A bit of sugar substitute while cooking adds a touch of sweetness to them. If you don’t like turnips, then chop up zucchini instead.

Cajun Sausage Frittata

4 slices Bacon, cut into pieces and cooked
1/2 cup Onions, chopped
1/2 cup Sweet Mini Peppers or Bell Peppers, chopped
1/4 up Mushrooms, sliced or chopped
4 large Eggs
3 tablespoons Whipping Cream
1/4 teaspoon Black Pepper
1/4 teaspoon Salt
1 or 2 Cajun Style Andouille Smoked Pork Sausage
1 cup Cheddar Cheese,shredded
1 cup Turnips, cut into 1/2 inch cubes

Preheat oven to 375 degrees F.

Put the cubed turnips into a bowl, add 1 teaspoon water, a pinch of sugar substitute, and microwave for 2 minutes. Turnips should be fork tender, but not falling apart. Drain and set aside.

Slice the sausage into 1/4-inch pieces.

In a bowl, mix the eggs, whipping cream, salt, and pepper together. Add any additional spice you might like, such as a little red pepper or Italian seasoning.

Cook the bacon pieces in an oven safe 8-inch skillet, such as cast iron or copper. Cook the chopped onions, mushrooms, and sweet peppers in the same skillet until just tender. Add the turnips and mix the vegetables together well.

Stir the egg mixture and add in 1/2 cup of the cheese, then pour over the vegetables in the skillet. Lift the pan to distribute the egg mixture over all the vegetables, then let the eggs cook for about three to five minutes until they are beginning to set.

Bake in the oven for about 8 minutes until the eggs are almost done. Sprinkle the remaining cheese over the top and bake another 5 minutes to melt the cheese.

For a crisp topping, you can put it under the broiler for a couple of minutes.

Makes 4 to 6 servings, depending on appetite or if you’re serving it with a salad or fruit.

Nutrition Information per serving for 4 servings:
Calories: 375 Fat: 26.6 g Net Carbs:6.3 g Protein:25.1 g

Nutrition Information per serving for 6 servings:
Calories: 250 Fat:17.8 g Net Carbs: 4.1 g Protein:16.7 g