Preheat your broiler. In a large oven proof skillet (cast iron would be ideal), heat 1 tablespoon of the oil. Cook the sausage over high heat, breaking it apart with your spatula into 1 inch pieces or so, until browned, about 5 minutes. Remove to a plate.

To the same pan, add the remaining oil. Cook 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.

While the onion and peppers are cooking, in a large mixing bowl, beat the eggs with salt and pepper to your liking until the yolk and whites are very well combined.

Add the sausage back to the pan, season with salt and pepper to your liking and spread out 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.

Pour the olive oil into a small to medium non stick or cast iron pan over medium heat. Cook the spring onion until softened, then add the garlic, cayenne, and cumin. Next add the tomatoes, salt and pepper, and a bit of tomato juice from the can as well if you desire. Add the honey if the tomatoes are not sweet enough to your taste. Simmer for 15 minutes until the mixture thickens a bit.

Once mixture is thickened, crack one egg in each quarter of the skillet. Spread the whites with a fork so that they cover the surface more evenly if you desire. Cover with a lid (I use a glass lid so I can see what is happening) for about 2-3 minutes to set the eggs to your liking. Serve garnished with cilantro and warm fresh bread on the side.