My mom is the queen of April Fool’s. And that doesn’t just mean making sausage frittatas that taste like pizza.
Sometimes I think we might as well skip the Mother’s Day festivities, since she already gets 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 trip. 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 pleasure at someone else’s expense 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.Another year, 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 another 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 date with my mom.
Luckily, I had been re-testing this Italian sausage frittata recipe, because mom just so happens to be the frittata queen 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 year. I have a few ideas, but I’m not dumb enough to link to them in this post. So for now, you’ll just have to settle for this Italian sausage frittata recipe with peppers and onions. 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.
Make sure to read on for the sausage frittata recipe, and for the new how-to video I made!
With health and hedonism,
Italian Sausage Frittata Recipe with Peppers and Onions
This easy sausage frittata recipe is a breakfast spin on a classic Italian peppers and onions dish. It's a make ahead meal and one of the best quick dinner ideas around. It's also gluten-free, paleo, whole30 friendly.
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 1/2 teaspoon salt until the yolk and whites are very well combined.
Add the sausage back to the pan and stir to combine. Season the mixture with the remaining ½ teaspoon salt and arrange the veggies 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, about 5 minutes.
Sprinkle the 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 at least 5 minutes before slicing. Cut into wedges and serve warm alongside a simple salad as breakfast, lunch, or dinner.
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