* Beat a half dozen eggs, more or less, with a rounded tablespoon full of grated Pecorino Romano per egg, a dollop or two of milk, plus salt and pepper. Pour the eggs over the sizzling peppers and onions and mix to distribute all evenly.
* Reduce heat to low. Patiently wait for a bottom layer to firm up. Then slip a spatula under the layer, all the way around the pan, to allow liquid egg on top to run under; maybe make a slit in the middle too, to let egg run under at the center. Repeat a second time, if necessary, until the formative frittata is solid enough to slide onto a light plate.
* Slide finished frittata onto a paper towel; use another to blot excess oil from top of frittata. Tastes good hot, lukewarm, cooled, even cold out of the frig.
* Optionally, brine your pork chops in 1/4 cup salt to 1 qt. water, all afternoon, all day, or all night. Rinse well with fresh water, and dry well with paper towels. Dark meat is better for this recipe than light, and less in need of brining.
* Pour out a pool of regular olive oil into a broad frying pan, and turn the heat up to medium. As the oil heats, separate your thick sausage links, and pierce each a couple times with a fork.