Frittata

I shouldn't have said that the Sausage, Chard and Potatoes (below) was the final meal of the bland sausages, since there was a lot of it, and some got left over. But the solution to many leftovers (even Spaghetti Carbonara!) is to turn them into a frittata. Simplicity itself: warm the leftovers on medium heat in a well buttered skillet, beat up some eggs (five does it for dinner for the two of us), pour eggs over leftovers, keep the heat low and let them start to set. In this case add some globs of goat cheese on top for extra flavor, then throw on abundant handfuls of grated parmesan or romano to help crust the top. When it's set on the bottom but not quite on top, run it under the broiler for 4-5 minutes until it's golden and puffy.

(The difference between an omelet and a frittata, is that you don't upset the eggs. Since the bottom is fixed in place by bottom heat, the broiler allows the top of the still slightly wet fritt to puff up--Science! Could Alton Brown do better? A rhetorical question.)