SAWSIDGE 'N PEPPAH: it's a real New England Italian-American thing, a favorite street food or diner meal, and you have to pronounce it properly or we'll know you're not from here. Sausage, bell peppers and onions, pan-fried and stuffed into a long sandwich roll, a combination so good it's groan-worthy. There's not much better than that, unless you want to skip the bread, in which case this frittata is for you. Think of the egg as the sandwich roll, with some cheese to bind it together. And mushrooms, because everything tastes better with mushrooms. I've lightened the frittata a bit by using chicken sausage (there are so many great varieties available in the grocery store these days, so use your favorite, and be sure it's gluten-free if that's what you need), and low-fat cheese. If you have a very large frying pan (12 inches or larger), you can double the recipe for a brunch party, or refrigerate leftovers and reheat throughout the week for easy breakfast or a light supper.