Cajun-Spiced, Open-Faced Red Pepper Frittata Sandwiches
Bryant Terry likes adding Cajun flavors, such as crushed red chile pepper, chile powder, garlic and herbs, to his bell pepper-laden frittata, which he uses for open-faced sandwiches. He's a stickler about cooking with the freshest organic eggs, whole milk and vegetables. More Cajun and Creole Recipes
August 2006
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Recipe Summary
Ingredients
Directions
Notes
One Serving 413 Calories, 22 gm Total Fat, 7.3 gm Saturated Fat, 34 gm Carbohydrates, 5 gm Fiber.
Suggested Pairing
Although white wines typically work best for egg dishes, the lively Cajun spices in these sandwiches need something more substantial, like a rosé—and ideally one that's organically grown.