San Diego Pride is upon us. It is an opportunity for all the sassy queens, who usually go out to eat, to make fabulous brunch food. You can impress those who are hanging out at your place with the skills you’ve learned right here in this column!

As is customary for me, I searched the Internet for something delicious to turn you on to. I fell in love with Gayfood.com’s version of the “it” brunch for Pride and have provided it for you here.

Begin by serving cocktails. The standard brunch booze of Mimosas and spicy Bloody Marys will work. I do, however, recommend getting some club soda, lemonade and sparkling cranberry juice from Trader Joe’s for guests who want to pace themselves. It’s also a good mixer for others who will stick with vodka after they burn out on the Bloody Marys.

A fruit salad combination works well as a brunch appetizer, but not just any old fruit salad. I recently discovered a lemon olive oil from O&Co that is great on fruit salad. It adds a little texture and prevents oxidation and browning of fruits such as apples, which allows you to eat the leftovers the next day.

Whip up some rosemary potatoes and go Greek, serving lemon and feta as a side dish. Complete the brunch with a warm spinach salad that includes homemade dressing.

If you’re short on time you can get the guests in on the fun in the kitchen by having them pitch in.

Much of the prep can be done the day before, guaranteeing that you’ll impress all your fancy friends. Most important, you’re sharing love in the form of food with people you care about.

Remember, moderation is the key to having a safe and fun time. For pointers on how to deal with recovering after all the fun, food and festivities, be sure to also read my column “On Pins and Needles: Why you should get poked!” In it I give the top five reasons why you should get acupuncture. Have a great Pride weekend and be sure to pace yourself – and I mean with everything.

olive oil

This recipe is to be cooked in a 14-inch skillet. I know that many people do not have a skillet that large on hand. If that is the case, divide the recipe in half and make two eight- to nine-inch frittatas.

I recommend using a “non stick” pan, as you’ll be inverting the cooked frittata onto a serving plate.

Heat about 1 teaspoon olive oil in your skillet over medium heat until oil is hot.

Add the diced onion and sauté for about five minutes, until they just start to soften.

Add the julienne bell peppers, one teaspoon salt, one teaspoon black pepper and sauté for another three to five minutes, until tender.

If your pan is still well oiled and nothing is sticking, add the eggs. If the oil has been absorbed, add a little more to keep the eggs from sticking.

Let the eggs cook for a minute or two and then, using a spatula, mix the runny eggs around with the sautéed onions and peppers. You want this to stay fairly runny.

Once the eggs start to firm up, remove from the heat and add the cheeses and the green chiles.

Mix the egg mixture with the cheese, remaining salt and pepper and green chiles using the spatula in an almost folding motion. Gently fold, evenly incorporating the cheese and chiles in with the soft, not-fully-cooked eggs mixture.

Once mixed, transfer the fritatta to the 450-degree Fahrenheit oven.

Check the frittata often once in the oven and remove when uniformly browned and firm (cooked through) – this should take about five to eight minutes.

Let cool for about 10 minutes.

Transfer the frittata to a large serving plate.

Run a spatula around the edge of the frittata and then give the skillet a little shake to make sure that the frittata is loosened from the pan.

Carefully transfer the frittata to a serving platter, slice it into single serving size pieces (either triangles or squares) and serve!