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The frittata is an open faced vegetable omelet of Spanish and Italian origin. The Sicilians brought many vegetable versions of this dish to Louisiana in the 1800s.

The American Egg Board, New England  Ingredients 6 eggs, divided 1/2 teaspoon onion salt 2 cups mashed potatoes, slightly cooled (4 servings, if using instant potatoes) 1 cup thinly sliced leeks 2 tablespoons…

The American Egg Board, New England Ingredients 1-to-2 tablespoons cooking oil 4 cups frozen hash brown potatoes 1 cup chopped lean cooked ham or Canadian bacon 1/2 cup chopped green pepper 1 tablespoon…

Jean-Luc Matecat, Cinco Restaurant, Nantucket Island, Massachusetts Ingredients22 eggs3 medium peeled potatoes1/2 Chorizo, cut into brunoiseLarge handful spinach1 large onion, finely dicedSalt and pepper,…

Alison White, Barre, Vermont, Holiday Recipe Contest Winner, Dairy Category Ingredients  1 1/2 cups Shaw’s sugar 2 cups Shaw’s flour 2 Shaw’s eggs 1 1/2 teaspoons Shaw’s vanilla 1 teaspoon baking…

Ingredients1 pound smoked cheddar cheese 1/2 cup chopped walnuts or almonds 1 tablespoon green mustard 1 tablespoon sherry Preparation Cut cheese into 1-inch cubes and put into food processor bowl.  Add…

Fanny Mason Cheese, Walpole, New Hampshire  Ingredients 2 packages pre-made fillo dough tartlets* (found in the frozen food section of your grocer's) 1 1/2 cups (about 1/2 lb.) Fanny Mason Smoked Baby…

Ingredients2 tablespoons water 2 eggs for each omelette 1 tablespoon butter or olive oil Preparation Whisk eggs and water in a bowl. Melt butter in hot pan (important pan is hot). Toss in eggs, make…

The American Egg Board, New England Ingredients8 medium (about 4 oz. each) sweet green, red, or yellow peppers 2 cups (about 8 oz.) frozen vegetable blend, thawed 8 eggs 1 cup skim or low-fat milk 1 teaspoon…

Ingredients1 tablespoon butter 2 eggs 2 tablespoons water Red and green peppers Diced tomato Fresh asparagus Preparation Put butter in hot pan.  Toss butter in pan to coat. Drop in eggs, let sit and…