The most difficult part of making a French omelet may be the folding which for most cooks ends up being quite the mess. Enter the Italians and the frittata, the Italian version of the omelet. It doesn’t have to be folded and it doesn’t have to be perfect.

In Italy April Fool's Day is called pesce d’aprile. Yes, pesce as in fish!

With the right mix of seasonings and the best olive oil, follow your taste to make this cravable restaurant-style dip.