My mom is the queen of April Fool’s. Sometimes I think we might as well skip the Mother’s Day festivities, since she already got so much joy at our expense the month prior. I’ve inheriting this sadistic love of pranks to some extent, along with my father’s perverse love of watching people fall, preferably repeatedly. He sent me this video a few weeks ago and I could just picture him sitting at his computer giggling like a 5th grader. But my mom takes sick pleasures to a whole other level on April Fool’s Day.
One year she told me that the closet in my childhood bedroom had flooded and all my clothes were covered in mold, so would probably be ruined. Enough time elapsed before I realized it was April 1st for me to have a full meltdown. My mother has learned to wait long enough for tears to materialize before putting us out of our misery.
This year, due to technical difficulties, I managed to get off easy. But my dad spent the entire day thinking that the workman on Martha’s Vineyard had accidentally bulldozed through our house. When she finally let him down, he was so furious he didn’t speak to her for several days.
I got the in-person treatment this year. And had my intercom not had video capabilities, my mother might have gotten away with something equally perverse. But I guess I’ll never know what tricks she had up her sleeve. What this did mean though was that I got to have an impromptu lunch with my mom. Luckily, I had half of this sausage, pepper, and onion frittata on hand leftover from the previous night’s brinner (breakfast for dinner, as requested by Charlie). My mom just so happens to be the frittata queen, so this was quite fitting. She said that her slice tasted just like a pizza, which was exactly what I was going for (April Fools?).
Her presence also meant that there was still time to get Charlie, who thanks to our collective foolsing prowess, for a brief hour thought that he was going to be the new face of Just Salad’s promotional campaign for VIP blue bowl members. In case you were wondering, my mom laughed for three straight hours afterwards.
I’m still trying to think up what to get my mother this weekend, since she already received three sitting ducks a few weeks ago. I’m also tempted to just prank her, since no one would appreciate the thought and effort involved in such a thing more than her. But for now, there’s just this frittata recipe. It might not fool anyone into thinking it’s a pizza, but it’s so delicious that during the other 364 days of the year, it won’t matter.
This easy egg frittata recipe is a breakfast spin on classic Italian sausage and peppers. It's a make ahead meal and one of the best quick dinner ideas.
- 2 tablespoons olive oil, divided
- ½ pound hot Italian chicken or turkey sausage, casings removed
- 1 large sweet onion, halved and thinly sliced
- 1 orange pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1 teaspoon sea salt, divided
- 8 extra large eggs
- 1/2 cup diced buffalo mozzarella cheese (optional)
- 2 teaspoons fresh oregano leaves (optional)
- Preheat the broiler.
- In a large (15-inch) oven-proof skillet, heat 1 tablespoon of the oil. Cook the sausage over high heat, breaking it apart with your spatula into 1-inch pieces (or smaller), until browned, about 5 minutes. Remove to a plate.
- Add the remaining oil to the skillet. Saute the onion and peppers over medium heat, scrapping up any brown bits from the bottom of the pan, until very soft and caramelized, about 10 minutes.
- Meanwhile, in a large mixing bowl, beat the eggs with the remaining salt until the yolk and whites are very well combined.
- Add the sausage back to the pan, season with ½ teaspoon salt, and arrange the in an even layer. Reduce the heat to low and pour the eggs over the sausage and vegetables, making sure the pan is evenly coated with eggs. Cook until the sides are set and there’s just a shallow layer of uncooked eggs on the top, 5 minutes.
- Sprinkle the mozzarella and oregano over the top, if using, and transfer the pan to the broiler. Cook for 2 minutes, until the top is cooked and beginning to lightly brown. Remove from the oven and allow the frittata to sit in the pan for 5 minutes before slicing. Cut into wedges and serve alongside a simple salad as breakfast, lunch, or dinner.
Check out the other great dishes from this week’s Food Network #SensationalSides below:
Weelicious: Mexican Rice Balls
Jeanette’s Healthy Living: Cheesy Cheddar Mashed Cauliflower Potatoes
Feed Me Phoebe: Sausage, Pepper and Onion Frittata
Cooking With Elise: Parmesan Noodle Bake
Big Girls, Small Kitchen: Grilled Cheese with Spicy Pickles, Pepper Jack and Garlic Aioli
Napa Farmhouse 1885: Cheese and Grilled Vegetable Quesadillas
Red or Green: Cheddar Cheese and Red Chile Potato Soup
Virtually Homemade: Grilled Asparagus with Tomato Salad and Goat Cheese
Domesticate Me: Parmesan Quinoa Risotto with Roasted Asparagus and Sun-Dried Tomatoes
The Sensitive Epicure: Easy Cheesy Puffs (Gluten-Free)
Dishin & Dishes: Baked Herbed Ricotta Spread
Taste With The Eyes: Shrimp, Haricots Verts and Garbanzo Beans with Feta
FN Dish: Cheesy Brunch Sides