Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
Chilling the ricotta–prosciutto mixture after mixing it allows the flavors to come together and makes the balls easier to form.
Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.
A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes.
A specialty of the Chikusei udon shop in the city of Takamatsu is its tempura made of soft-boiled eggs.
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
These smoky, creamy-in-the-center eggs are topped with spoonfuls of caviar—a luxurious combination of flavors and textures.
This recipe comes from Nacho Manzano, chef at the Michelin-starred Casa Marcial in the Asturian town of Arriondas.
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
We add mashed potato to the filling of this traditional hors d'oeuvre.
In the dialect of the Veneto Hills of Italy, tortel is another word for frittata, which here usually means a frittata made with herbs.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
These croquettes can also be filled with chicken or tuna.
These simple fritters are a favorite Cuban snack.
A forbidden pleasure to some, this classic French dish is to die for.
This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat.
Well-known food editor Craig Claiborne called this recipe "Americana, pure and simple".
A dish of pre-Hispanic origin, causa—sometimes made with crab or camarones instead of tuna—is often served as a lunchtime appetizer.