Grilled Boudin Frittata

2 Tbsp. butter
˝ cup chopped onions
12 oz. boudin
8 eggs
1/3 cup whole milk
Ľ tsp. salt
Ľ tsp. black pepper
1 tsp. hot sauce
1 Tbsp. chopped fresh parsley
Ľ tsp. dried thyme leaves

1. Heat the grill to medium high and place a 10- to 12-inch non-stick ovenproof skillet directly on the grill over the heat.

2. Melt the butter in the skillet then add the onions. Sauté the onions until translucent—about three to five minutes.

3. Remove the boudin from its casing and sauté it with the onions for an additional three or four minutes.

4. While the boudin is cooking, whip the eggs, milk and seasonings.

5. Make sure the boudin and onions are evenly distributed in a layer on the bottom of the skillet then pour the egg mixture over it.

6. Lower the heat to medium and cover the grill.

7. Cook the frittata for eight to 12 minutes with the grill covered, checking it halfway through to prevent the bottom from scorching. The frittata is ready when it is puffed and golden and the eggs have just set in the middle.