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X Italian Egg and Cheese Dishes
Cheese Omelet/Frittata alla Parmigiana (using Parmesan cheese and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Eggs Hunter Style/Uova alla Cacciatora (using chicken livers, white wine, tomato puree and onion)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Eggs Margherita (flavored with pimiento and chives)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Frittata alla Ricotta/Ham-Cheese Omelet
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Frittata al Formaggio/Cheese Omelet (flavored with Bel Paese cheese, parsley and oregano)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Sauce for Eggs (using olives, tomatoes, capers, onion, green pepper and canned mushrooms)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Eggs with Peppers/Uova Peperoni (using grated cheese and garlic)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Frittata Spumosa/Frothy Cheese Omelet (using cream, mozzarella or Swiss cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Eggs and Sausage (using beaten eggs, wine and Italian sausages)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Frittata con Pepperoni/Green Pepper Omelet (flavored with onions, white pepper and salt)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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