Italian anything with scrambled eggs

Hey,
My dad was sicilian and his mon scramled up more things with eggs. We loved potato and eggs,peppers and eggs..even the strange sounding meatball and eggs.I used to joke,if it's food you mix it with scrambled eggs....but lots of Italian places serve pepper and egg sandwiches now. My dad was ahead of his time,I guess!

A frittata. All Italians eat them. I've even eaten potatoes and eggs on BREAD in Boston's North End.

I lived in Boston for one year and my apartment right down the street from a little pizza and sub shop. I guess that's not all that hard in Boston . Anyway, they had all sorts of sandwiches made with eggs. Most were made with sliced meats including salami, pepperoni, etc. They'd make it with whatever you wanted, pretty much. I had the pepperoni once and it was OK. What was most interesting to me was how the cook managed to fold layer after layer of super-thin pepperoni and egg together.

Hep

My father used to make an unbelievable zucchini frittata...a better sandwich you could not imagine, hot or cold. I would kill for one of those now!

My new oven has a great broiler, so I have been making frittatas like crazy. One of my favorites is asparagus, onion and cream cheese {boursin, if I have it}.

Potatoes in eggs are pretty popular {at least where I live}.

I love Italian Sausage cut up and fried mixed with scrambled eggs.Polish Kabalsa is a runner up.

Scrambled Eggs with warm bruschetta that's sold at Costco is Really good.

When I was a kid my dad would make eggs fried with black oil-olives and salami.

Another item with eggs were these incredibly hot tiny red peppers that were about half the size of a grape. For a while my grandparents had a pepper plant growing on the window sill and my grandfather would put a couple peppers chopped and fry them with eggs.
I remember my aunt having cut an apple with the knife the peppers were chopped with and then couldn't eat the apple (from the heat).

Eggs in Purgatory!!!!

I make frittatas rather frequently. I think they are quite delicious. My recipe seems to change a bit each time as I use the fresh vegetables that are available to me at that particular moment.

There are a lot of people that are mixing in the peppers, onions, potatoes and HOT DOGS in the tri state area.

Tony

quote:

Originally posted by Sonny Funzio

When I was a kid my dad would make eggs fried with black oil-olives and salami.

I love eggs w/salami! I'll have to try adding in the olives sounds real good!!

quote:

Originally posted by leethebard

Hey,
My dad was sicilian and his mon scramled up more things with eggs. We loved potato and eggs,peppers and eggs..even the strange sounding meatball and eggs.I used to joke,if it's food you mix it with scrambled eggs....but lots of Italian places serve pepper and egg sandwiches now. My dad was ahead of his time,I guess!

Not sure how old your dad is but we have been eating peper and egg subs around here in Boston for ages. I happen to like mine with some chopped prosciutto.
Here is a great recipe that I've done for holidays or special occasion.
Uova Strapazzate Nel Nido {scrambled eggs in their nests}
1 1/2 pounds of potatos
6 T of butter and moore for greasing
1/4 C heavy cream
2/3 C Parmesan Cheese {freshly grated, NOT from that green box either}
salt and pepper

Make mashed potatos add 2T of butter 2-3T of the cream one egg and the FRESH parmesan.
Make 4 spirals {ring} of the potatos on a cookie sheet that has been greased with the butter, I do this with a pastry bag with a very large tip, now another spiral on top of the first ones.
Now place the potatos in a pre heated oven {350} and bake for about 20min. or untill lightly browned.
As this is baking prep your eggs, lightly scramble with salt and pepper into a saute pan over low heat add the remaining butter and cream cook for about 2min.
Potatos should be done now fill the cavitys with the cooked egg mixture and plate and enjoy.
I garnish with the tops of green onions chopped on the bias or a few stems of chives placed on top.
As you can see this is a dish that for the most part be done in advance leaving you time to make a bloody mary or two.
Chow Jim