The Flexible Frittata

3 tablespoons extra-virgin olive oil

1½ cups chopped onion

1½ cups chopped red bell pepper

2 cups chopped (halved lengthwise and sliced crosswise ¼-inch thick), cooked Italian sausages

Dozen large eggs

½ cup sour cream

1½ cups cooked rice

1½ ounces grated Parmigiano-Regianno

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

Preheat oven to 350 degrees.

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

Meanwhile, in a medium bowl, whisk together the eggs and the sour cream. Add the rice, cheese, salt and pepper; stir well. When the sausages are browned, pour the egg mixture over the meat, shaking the pan to make sure it is evenly distributed. Cook the frittata until it is just beginning to stick and set up at the edges, 5 to 8 minutes. Transfer to the oven and bake on the middle shelf until just set, 10 to 15 minutes. Remove from the oven, preheat the broiler and return the frittata to the middle shelf to brown briefly before serving.

Serves 6 to 8

Nutrition information per serving: 370 calories; 227 calories from fat; 25 g fat (9 g saturated; 0 g trans fats); 462 mg cholesterol; 697 mg sodium; 14 g carbohydrate; 1 g fiber; 3 g sugar; 20 g protein.

Sara Moulton