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EGG RECIPES
Recipes
Artichoke Quiche
Spinach Frittata
Seafood Strata
Broccoli Oven Omelet
Salami and Eggs
Vegetable and Pasta Frittata
Pepper and Eggs Sandwiches
Artichoke Quiche  (Serves 4-6)
1 large garlic clove, minced
2 TB. olive oil
1 (15 oz) can artichoke hearts, drained and quartered
4 oz. grated mozzarella cheese
1/2 cup grated Parmesan cheese
5 eggs
Salt and pepper to taste
Unbaked pie crust
Preheat oven to 350 degrees F.
Saute garlic in oil until golden.  Add artichokes and cook 1-2 minutes.
Remove from heat.
In a large bowl, combine the mozzarella, Parmesan, eggs, salt and pepper.
Stir in artichoke mixture.  Pour into pie crust.
Bake for 35-40 minutes or until top is lightly golden brown.
Remove and allow to sit for 10 minutes before serving.
NOTE: This quiche can be made without a pie crust.
             Simply grease a quiche dish or pie pan and pour mixture in. Bake as directed.
Spinach Frittata  (Serves 4-6)
2 TB. olive oil
1/2 cup thinly sliced onion
10 eggs
8 oz. chopped raw spinach
1/3 cup grated Parmesan cheese
1 TB. chopped parsley
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
Preheat oven to 350 degrees F.
Heat oil over medium heat in a 10-inch skillet with a heat-resistant handle.
Saute onion in the oil until golden, about 5 minutes.  Remove from heat.
In a large bowl, combine the remaining ingredients.  Whisk until well blended.
Pour egg mixture into skillet with onions. Return to low heat and cook 3-4 minutes.  Place skillet in oven and bake, uncovered for 10 minutes, or until top is dry and set.
Loosen from bottom and around edges with a spatula.  Slide onto serving dish.
Cut into wedges to serve.
Seafood Strata  (Serves 4-6)
8 TB. butter, divided
12 slices firm white bread
1/4 lb. crabmeat
1/4 lb. shrimp, chopped
1 celery stalk, finely chopped
1 small onion, finely chopped
1/3 cup mayonnaise
1-1/2 cups shredded Swiss cheese
1/2 cup grated Parmesan cheese
4 eggs
2 cups whole milk or half-and-half
1 tsp. Dijon mustard
Pinch of black pepper
Use a TB. of butter to grease a baking dish, approximately 11 x 7- inches in size.
Trim 6 slices of bread to fit the bottom of the dish.
Butter one side of each slice and place buttered side up in the dish.
In a bowl, combine the crabmeat, shrimp, celery, onion, and mayonnaise. 
Spread the seafood mixture over the bread.  Sprinkle the cheeses evenly over the seafood.
Trim the remaining 6 slices of bread.
Butter one side and place in dish buttered side down.
In a bowl, beat together the eggs, milk or half-and-half, mustard, and pepper.
Pour evenly over the bread dish.  Cover and refrigerate at least 2 hours or overnight.
Bake in a preheated 350 degree oven for 35-40 minutes or puffed and lightly browned.
Allow to cool for 10 minutes before serving.
Broccoli Oven Omelet  (Serves 4-6)
9 eggs
10 oz. frozen chopped broccoli, thawed and drained
1/3 cup finely chopped onion
1/2 cup grated Parmesan cheese, divided
2 TB. milk
1/2 tsp, salt
1/2 tsp. dried basil
1/4 tsp. garlic powder
1 medium tomato, thinly sliced
Preheat oven to 325 degrees F.
In a bowl, whisk eggs until fluffy. 
Stir in broccoli, onion,  1/4 cup Parmesan, milk, salt, basil, and garlic powder.
Pour into greased  11 x 7-inch baking dish.
Arrange tomato slices on top.  Sprinkle with remaining Parmesan.
Bake uncovered  for 25-30 minutes.   Serve.
Salami and Eggs (Serves 6)
6 TB. butter
3/4 cup all-purpose flour
1-1/2 cups milk
1/8 tsp. nutmeg
1 tsp. salt
1/4 tsp. black pepper
1 cup grated Parmesan cheese
4 oz. grated Fontina or provolone cheese
8 oz. salami, cut into 1/4-inch cubes
4 eggs
Preheat oven to 350 degrees F.
Grease a 9 x 5-inch loaf pan.
Sprinkle the inside of the pan with some of the Parmesan cheese and set aside.
In a saucepan over medium-low heat, melt the butter.
Add the flour and stir to blend well. Cook the mixture 2 minutes.  Remove from heat.
Add the milk and whisk.  Return to heat and continue to stir until smooth and thickened.
Remove from heat and add nutmeg, salt, pepper, cheeses, and salami.
Beat in the eggs, one at a time, until they are well incorporated.
Pour into the prepared loaf pan and bake 60-70 minutes or until puffed and browned.
Let cool 10 minutes, unmold on a serving dish, and cut into slices.
Vegetable and Pasta Frittata  (Serves 4-6)
1 TB. olive oil
1 cup chopped zucchini
1/3 cup chopped green pepper
1/3 cup chopped onion
1 large tomato, cut into 1/2-inch pieces
1/2 tsp. dried oregano
1 tsp. dried basil
Pinch black pepper
1/2 cup cooked elbow macaroni (or any small pasta)
10 eggs, beaten
1/3 cup grated Romano cheese
Heat olive oil in a large skillet. 
Add zucchini, green pepper, and onion. 
Cover skillet, and cook over medium-low heat about 8 minutes, stirring occasionally.
Add chopped tomato, oregano, basil, pepper, and pasta.
Preheat broiler.
Pour eggs over mixture in skillet and cook over low heat about 5 minutes.
Sprinkle cheese over top.  Place under broiler about 2 minutes. 
Loosen bottom and edges of frittata with a spatula and slide onto a serving dish.
Cut into wedges to serve.
Pepper and Egg Sandwiches (Serves 2)
2 TB. olive oil
1 garlic clove, minced
1/2 cup sliced green pepper
1/2 cup sliced red pepper
4 eggs, beaten
Salt and pepper, to taste
2 Italian-style sandwich rolls
4 thick slices mozzarella cheese
Heat olive oil in a skillet over medium heat.
Add the garlic and sauté until lightly golden.
Add the peppers, cook 10-15 minutes until they begin to brown.
Cover skillet and cook 5 more minutes until they are tender.
In the meantime, preheat the broiler.
Add the eggs, salt and pepper to the skillet.
As the edges begin to set, turn the eggs to allow the uncooked portions to reach the bottom of the skillet.
Remove from heat when the eggs are done to your liking.
Cut the rolls lengthwise and place 2 slices of cheese on one half.
Place rolls under broiler and heat until cheese melts and begins to brown.
Remove rolls and fill each sandwich with peppers and eggs.  Serve.
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