Cheddar & Sausage Frittata

Author: Sarah Bates | The Chef Next Door

Serves 4


1 Tablespoon unsalted butter

1/2 cup finely chopped Vidalia onions

1/2 pound Italian sausage

1 packed cup kale, stems removed

8 eggs

1/3 cup milk

Salt and pepper

1/2 red bell pepper, cored, seeded, and finely chopped 

2 cups grated Cabot Seriously Sharp Cheddar Cheese

Coat the bottom and sides of a quiche or pie pan with the butter and set aside. 

Preheat the oven to 425 degrees. In a large skillet over medium-high heat, cook the onion and sausage until the sausage is browned. And in the kale for just one minute, allowing it to wilt. Set aside to cool slightly.

In a large bowl, whisk together the eggs, milk, and a pinch of salt and pepper.  Stir in the red bell pepper and one cup of the cheese. Add in the sausage mixture and mix well. Pour the mixture into the prepared dish, then top with the remaining cup of cheese.

Bake the frittata for 20-25 minutes, until it's golden brown and the center is set. Cut into wedges and serve.

Bon Appetit!