If you have eggs, milk, and some kind of cheese in the fridge, you have the basics for a frittata, making this a perfect spur-of-the-moment recipe. Substitute just about any leftover ingredients you have on hand for the sausage and provolone; the more you experiment, the more fun this is!

　　

Ingredients

4 to 6 servings

　　Unsalted butter, for the baking dish

　　2 tablespoons olive oil

　　1 small onion, diced

　　1/2 pound mild turkey sausage, casings removed

　　8 large eggs

　　1/3 cup whole milk

　　1 1/2 teaspoons salt

　　1 red bell pepper, cored, seeded, and diced

　　3 cups (8 ounces) shredded provolone cheese

　　1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley leaves

　　

Step 1

Place an oven rack in the center of the oven and preheat the oven to 425°F. Lightly butter an 8-inch-square glass baking dish.

　　

Step 2

Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set aside to cool.

　　

Step 3

In a large bowl, whisk together the eggs, milk, and salt until smooth, about 20 seconds. Add the bell pepper, 2 cups of the cheese, and 1/4 cup parsley. Stir in the onion mixture. Pour the mixture into the prepared baking dish. Sprinkle with the remaining 1 cup cheese. Bake for 20 to 25 minutes, or until set and golden brown.

　　

Step 4

Slide the frittata onto a serving platter. Using a serrated knife, cut the frittata into wedges and sprinkle with the remaining 2 tablespoons parsley before serving.

　　

Cook’s Note

Step 5

To make individual servings, divide the batter among 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes, or until set and golden brown.

　　Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.