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Cheese & Sausage Frittata

Main Ingredient: Eggs

Yield: 5 servings


  • 2 Italian sausages
  • 2 tablespoons butter
  • 1 onion chopped
  • 1 garlic clove, minced
  • 1 medium zucchini
  • 1/2 red pepper, diced
  • 1 c. (4 oz.) Cheddar cheese, shredded
  • 6 eggs
  • 1/4 c. milk
  • 1/2 tsp. dried basil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


  1. Preheat oven to 350° F.
  2. Remove casings from sausages and cook in skillet, breaking up into small pieces, until no longer pink about 5 minutes. Remove sausages from pan and drain off fat.
  3. In the same skillet melt butter over medium-high heat. Cook onion, garlic, zucchini and red pepper until softened.
  4. Combine vegetable mixture with sausage and spread into a greased 9" quiche dish or pie plate. Sprinkle with Cheddar.
  5. In a bowl, beat eggs with milk and seasonings. Pour evenly over filling in pan. Bake for about 25 minutes, or until center is set. Cut in wedges to serve.


Black Creek®  Extra Sharp Cheddar Cheese (Aged 2 Years)

Black Creek® offers award-winning premium Cheddar cheeses that are recognized for their rich and creamy taste. Each of the brands’ offerings is carefully selected to ensure you receive a consistently delicious cheese that’s perfect for snacking.

Black Creek®  Extra Sharp Cheddar Cheese (Aged 3 Years)

For over a century, farm fresh milk from the heart of America’s Dairyland has been finely crafted into classic, naturally-aged cheeses under the watchful eyes of certified Wisconsin Master Cheesemakers. Black Creek® Extra Sharp Cheddar Cheese is made using these same time-honored traditions and carefully aged for three years to build a full, richly sharp flavor and delightfully crumbly texture.

Black Creek®  Double Smoked Cheddar Cheese

Black Creek® Cheddar cheeses are conscientiously cultivated under the watchful eye of a Certified Master Cheesemaker. Black Creek® Double Smoked Cheddar Cheese is naturally aged to produce a distinctive flavor profile that’s rich and creamy with a pleasant sharpness. After careful aging, the cheese is then smoked twice to impart a robustly smoky flavor.



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