Ottaviana's Kitchen Traditional Italian Egg Dish Recipe's

Egg Dishes

Breakfast for Italians is almost to none. Coffee 50/50 with milk is just about all that is consumed in the morning. Although a slice of bread with ricotta or butter may be eaten along with the coffee. Every morning mamma would take and put coffee in a saucepan and put an equal amount of milk, and some sugar in it and and heat it up for us. This was delicious! I loved it, we would take toast with butter, and dip it in the coffee. Now noon is the time to start eating, not upon rising. But here are recipe's for egg dishes, some or most we ate for lunch or supper.

Maria's
Eggs With Onions
And Potatoes©

Egg Basket

4 eggs
2 med sized potatoes
1 small white onion sliced thin
4 tbsp milk
1/2 tsp salt (or to taste)
1/2 tsp pepper
1 tbsp bacon grease

Boil potatoes and then slice thin. In a frying pan add bacon grease and saute onions until soft. Add salt and pepper to eggs and milk and beat. Put potatoes in frying pan and brown. Add beaten eggs and cook until done. Serves about 4.

Maria's
Fried Eggs Italiano©

Fried Eggs

1 tsp bacon grease
2 eggs
salt and pepper to taste

In a cast iron skillet heat bacon grease until hot, break eggs gently in pan, and add salt and pepper, and fry both sides until edges are crisp and whites are done but yolk is still running.

Clam Omelette ©

Egg Basket

1 can chopped clams with juice
2 tbsp olive oil
1 clove garlic (chopped)
2 tbsp tomato sauce
4 eggs
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 tbsp fresh chopped parsley (or dried)

Heat 2 tbsp olive oil in frying pan, add garlic, clams, clam juice and tomato sauce to pan. Stir well. Cook covered for 15 minutes. In another pan heat 1 tbsp olive oil, add eggs that have been beaten with salt, pepper and parsley. Cook about 4 minutes on each side, remove to platter and pour clam sauce over top.

Ricotta Omelette©

Egg Basket

1 tbsp flour
2 tbsp water
4 eggs
1/2 lb ricotta
1 tbsp warm water
1/8 tsp salt
1 1/4 tbsp Romano Cheese (grated)
1 tbsp oil

Mix flour and water, add eggs and beat about 3 minutes. In a bowl, mix ricotta with water, salt, and cheese. Heat oil in frying pan and add 1 tbsp of egg mixture. Cook slowly until egg is hard on one side. Place 1 tbsp ricotta in center of omelette and cover with another tbsp egg, roll egg mixture until ricotta is enclosed. Brown omelette on both sides, remove and keep warm. Repeat process until egg mixture is gone.
Optional: May be served plain or with tomato sauce.
(See Neapolitan Sauce)

Artichoke Omelette©

Egg Basket

3 artichoke hearts (canned)
1/4 tsp salt
1/4 tsp pepper
2 slices bread, soaked and
squeezed dry
2 tbsp grated Romano cheese
1 tsp chopped marjoram or 1/2 tsp dry
4 eggs lightly beaten
1/2 clove garlic (chopped)

Cut artichoke hearts into 10 slivers. Mix thoroughly bread, cheese, marjoram, eggs, garlic, salt and pepper. Add artichokes to this mixture. Heat oil in frying pan and add mixture and cook slowly 10 minutes on one side, and 8 minutes on the other side.

Egg Basket

3 to four slices roasted bell peppers
2 eggs
1 tbsp. milk
salt and pepper to taste
3-4 slices fresh mozzarella
1 fresh basil leave chopped (optional)
1/8 tsp. crushed garlic (optional)
1 tbsp. Romano cheese (optional)
1 tsp. olive oil

In a bowl, break eggs, add milk, salt, garlic and beat. In a Teflon omelette pan put olive oil and heat. Pour in beaten egg mixture. Cook on low until bottom just starts to firm. Add peppers and optional cheese and fresh basil spreading evenly over egg. Cover and let cook until bottom is light golden. Put pan under broiler, and continue to cook. When egg is not runny, add mozzarella and let cook until melted.

Note: Fresh Mozzarella is packed in liquid, and found in specialty deli's

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