"Meglio un uovo oggi che una gallina domani."
"Better to have an egg today than a chicken tomorrow!"
This Italian proverb is the equivalent to the English "A bird in the hand is better than two in the bush" saying.
May is National Egg Month, and there are many reasons to celebrate this inexpensive, versatile, and nutritious ingredient. One egg contains 7 grams of high quality protein, only 75 calories and 1.6 grams of saturated fat and many nutrients such as minerals, vitamins, iron, lutein and carotenoids. In Italy, as in many places in southern Europe, eggs are not eaten for breakfast, but for a light lunch or dinner. Regardless of when you choose to serve them, these egg-based dishes will quickly become family favorites.
1. Spinach, Mushroom, and Caramelized Onion Frittata
2. Fiery Deviled Eggs
3. UMBRIAN FRITTATA SKEWERS WITH CHICKPEA DIPPING
SAUCE/(SPIEDINI DI FRITTATA CON CREMA DI CECI D’UMBRIA)
Serves: 8 | Serving Size: 1 skewer (or 1/8th frittata)
Prep Time: 10 minutes | Cooking Time: 40 minutes
Umbria is a breathtaking Italian region nestled between
Lazio and Tuscany. The region’s simple, straightforward flavors are combined in
a unique way in this recipe. Both hearty and healthful, this dish is a
vegetarian dream. If you prefer not to serve this frittata on skewers, you can
simply cut it into individual slices and serve them on top of a “bed” of the
Chickpea Dipping Sauce. [Note: You will need eight (6-inch) wooden skewers and
a medium-size (10-inch) nonstick ovenproof skillet to complete this dish.]
Frittata
2 tablespoons extra virgin olive oil, divided
1 medium yellow onion, diced
1 cup shiitake, cremini, or portobello mushrooms, cleaned,
stems removed, and chopped into bite-size pieces
1/4 teaspoon unrefined sea salt
1/4 teaspoon freshly ground black pepper
6 large eggs, beaten
Chickpea Dipping
Sauce
2 cups cooked chickpeas (cook dried chickpeas without salt)
1/4 cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon finely chopped rosemary plus 1 rosemary sprig for
decoration
4 tablespoons extra virgin olive oil
1. Preheat oven to 400°F.
2. Heat 1 tablespoon olive oil in a medium-size (10-inch)
nonstick, ovenproof skillet over medium heat. Add the onion and sauté 3–5
minutes, or until tender and translucent. Add the mushrooms and remaining 1
tablespoon olive oil. Sauté mushrooms approximately 10 minutes with the onions
until the water from the mushrooms has evaporated and the mushrooms are
browned.
3. Whisk salt and pepper into the eggs. Add eggs to skillet
and cook, uncovered, over medium-low heat until the bottom is set, about 5–10
minutes.
4. Transfer frittata to the oven and bake for 10–15 minutes,
or until top is dry and eggs are cooked through.
5. Combine all Chickpea Dipping Sauce ingredients in a food
processor. Purée until smooth. Add water 1 tablespoon at a time and continue
processing until a thin, creamy, sauce-like consistency is reached.
6. When the frittata is cool enough to handle (after about 5
minutes), cut it into 1-inch pieces and slide them onto skewers. Serve on a
platter with the dipping sauce in the middle.
•Italian Living Tradition•
Many Italian sauces are multipurpose. The Chickpea Dipping
Sauce in this recipe, for example, could also be served as a creamy soup or
tossed into pasta and served with grated cheese on top.
Wine Pairing: Grechetto
4. Seasonal Italian Frittata/Frittata stagionale
¼ cup (60 ml) extra-virgin olive oil
½ medium yellow onion, cut into very thin slices
1 pint (175 g) shitake mushrooms, stemmed and cut into very thin (1/8-inch)
slices
1 large or 2 small leeks, white and light green parts rinsed and finely
chopped
8 basil leaves, hand torn
6 large eggs, beaten in a bowl until foamy
¼ cup (30 g) grated Pecorino Romano
1 teaspoon unrefined sea salt or salt
Preheat the oven to 350°F (180°C). Heat the oil in a large, wide, ovenproof
skillet over medium-high heat.
Add the basil leaves, beaten eggs, Pecorino Romano, and salt. Mix well and
reduce heat to medium-low. Cook, undisturbed, for 4 to 5 minutes, or until the
eggs are cooked through.
Finish off the frittata by putting the skillet in the oven until the
frittata top is golden and the eggs are set. Cut into 4 pieces and serve.
Yield: 4 servings
Mediterranean Tradition
Frittatas and other omelets are usually served as light dinners along with
salad in Mediterranean countries.
5. Shakshouka–Style Eggs/Shakshouka
This dish is of Tunisian, Algerian, Moroccan, and Libyan origin, and is
nowadays extremely popular in Israel. Served for breakfast, lunch, or dinner,
traditionally in a cast iron pan—this is one of the tastiest, easiest, and most
economical dishes around.
2 tablespoons (30 ml) extra-virgin olive oil
2 tablespoons harissa sauce
2 tablespoons (32 g) tomato paste
1 teaspoon smoked paprika
1 yellow onion, diced
2 large red peppers, trimmed, seeded, and cut into small pieces
3 cups (678 g) chopped very ripe tomatoes
6 large organic eggs
½ cup (115 g) Labneh (strained yogurt), or plain Greek
yogurt
4 pieces Whole-Wheat Pita Bread or other pita, warmed, for
serving
Heat the olive oil in a large skillet over medium heat. Add the harissa,
tomato paste, paprika, onion and peppers. Stir well to combine and allow to
cook until peppers are tender, 5 to 7 minutes. Add the tomatoes, stir, and
increase heat to high. When mixture begins to boil, reduce heat to low and
simmer until sauce thickens, about 10 minutes. Taste and adjust seasoning.
Make 6 wells in the sauce. Break eggs into the wells. Using a fork, gently
swirl the egg whites into the sauce. Simmer, uncovered, until the egg whites
are set but the egg yolks are not yet hard, 6 to 8 minutes. Remove from heat
and allow to set for a few minutes before serving. Serve with labneh or yogurt
and hot pita bread.
Yield: 4 servings
Mediterranean Tradition
Eggs are enjoyed with peppers, tomatoes, and potatoes all over the region.
To make an even quicker version of this dish, combine leftover roasted or
grilled vegetables with tomatoes in a skillet heated with a tablespoon of olive
oil. Break in eggs and scramble.
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