Eggs

Updated up to: 31 October 2009

Frittatas and omelettes:

OMELETTE WITH OLIVES AND SUN DRIED TOMATOES

FRITTATA WITH WHITE BEANS, SUN DRIED TOMATOES AND PECORINO

FRITTATA WITH AGRETTI

FRITTATA WITH ROMAN PECORINO AND LEEKS

FRITTATA WITH MUSHROOM AND SALSA VERDE

FRITTATINE WITH HORSE RADISH AND POTATOES

FRITTATA WITH CHICK PEA FLOUR AND CERTALDO ONIONS

TOMATO AND OLIVE FILLED PARSLEY OMELET

FRITTATA WITH SPINACH AND POTATO

FRITTATA WITH BEANS, CHERRY TOMATOES AND CHILI PEPPER

LIME AND ASPARAGINA FRITTATA

FRITTATA WITH TUSCAN KALE

FRITTATA ROLLS WITH PESTO OR TOMATO & ONION

FRITTATINE WITH RED BEETROOT AND FENNEL SEEDS

TACCOLE (RUNNER BEANS, FLAT GREEN BEANS?), GARLIC AND BLACK PEPPER FRITTATA

ONION OMELETTINE WITH BALSAMICO AND THYME

FRITTATA WITH LEMON BRAISED GREEN BEANS

EGG HALVES WITH HOT TOMATO AND ANCHOVY SAUCE

FRITTATA WITH TENDER TUSCAN KALE AND POTATOES

CUCUMBER BUNDLES WITH HOT FRITTATA RIBBONS


Other egg dishes:

FRIED EGG AND BREAD SALAD WITH FARRO, MOZZARELLA AND
GHERKINS

EGGS IN TOMATO SAUCE

EGGS FILLED WITH MORTADELLA AND CUCUMBER

EGG HALVES SERVED WITH A SALAD OF RICE, ZUCCHINI, PLUMS AND BALSAMIC VINEGAR

SCRAMBLED EGGS WITH ARTICHOKE STALKS

ASPARAGUS AND PESTO FILLED EGG HALVES

EGG WITH CHICORY AND TOMATOES

SARDINE EGGS WITH CHILI AND GINGER

QUAIL EGGS IN TOAST AND ASPARAGUS CREAM SCENTED WITH WHITE TRUFFLE OIL

EGG SALAD WITH MOZZARELLA, ASPARAGUS, CAPERS AND PESTO

EGG AND COUSCOUS SALAD SERVED IN EGG HALVES

GREEN BEANS AND EGGS WITH HOT TOMATO SAUCE

RICOTTA CLAFOUTIS WITH ROOT VEGETABLES (gluten-free)

FRITTATINA DI FARRO WITH BRUSSELS SPROUTS, PARSNIP AND THYME

FRIED EGGS WITH TOMATOES, RUCOLA AND OLIVES

EGGS ON BABY SPINACH SALAD WITH SPLIT PEAS AND CAMEMBERT

SCRAMBLED EGGS WITH ASPARAGUS, PINE-NUTS AND BASIL

SNAP BEANS WITH QUAIL EGGS, MOZZARELLA AND TOASTED SESAME SEEDS DRIZZLED WITH MUSTARD AND HONEY DRESSING

EGGS WITH CUCUMBER AND BASIL MAYONNAISE

ITALIAN VEGETABLE EGGS EN COCOTTE


SWEET EGG DISHES:

CINNAMON POLENTA PANCAKES - GLUTEN-FREE

SWEET WHISKY OMELETTE WITH FIG JAM AND ALMONDS