This go-to recipe is perfect for a weeknight. Frittatas are flexible, so sub in stray leftovers if you have them.

EGG FRITTATA

• 3 tablespoons extra-virgin olive oil
• 1-1/2 cups chopped onion
• 1-1/2 cups chopped red bell pepper
• 2 cups chopped (halved lengthwise and sliced crosswise 1/4-inch thick), cooked Italian sausages
• Dozen large eggs
• 1/2 cup sour cream
• 1-1/2 cups cooked rice
• 1-1/2 ounces grated Parmigiano-Regianno
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Heat oven to 350 degrees. In large nonstick oven-safe skillet, heat oil over medium-high. Add onion and red bell pepper, reduce the heat to medium-low and cook, stirring occasionally, until softened, about 5 minutes. Add sausage and cook, stirring occasionally, until pieces are lightly browned, about 5 minutes.

Meanwhile, in medium bowl, whisk eggs and sour cream. Add rice, cheese, salt and pepper; stir well.

When the sausages are browned, pour in egg mixture, shaking pan to make sure it is evenly distributed. Cook frittata until it is just beginning to stick and set up at the edges, 5 to 8 minutes. Transfer pan to oven and bake on middle shelf until just set, 10 to 15 minutes. Remove from oven, preheat broiler and return frittata to middle shelf to brown briefly before serving. Serves 6 to 8.

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Nutritional information unavailable.