Egg Dish

Greece

Fourtalia is a traditional omelet hailing from the island of Andros. Although the ingredients may vary from area to area, the basic recipe always contains eggs, potatoes, and sausages. The cut potatoes are fried in olive oil and pork fat, with the addition of sausage bits just after the potatoes start to turn golden. At this stage, you can add peppers, onions, and bacon, if desired. The final step is the addition of beaten eggs, and the omelet is then fried until fluffy or firm, based on personal preferences. Fourtalia should always be served hot, straight out of the pan. If desired, garnish it with fresh mint on top.

Fourtalia

Croatia

Fritaja sa &scaron;parogama is a popular Istrian egg-based dish. Its key ingredients are wild Istrian asparagus &ndash; slightly bitter and with an aroma that is reminiscent of the sea, Istrian pines, and aromatic herbs. The dish is prepared by combining the asparagus with olive oil, onions, eggs, and simple seasonings such as salt and pepper. Fritaja should be served warm, preferably with homemade bread on the side. For extra flavor, it is recommended to top it with grated goat cheese before serving.

Fritaja sa šparogama

Italy

Frittata con il ghiozzo is a traditional type of frittata originating from Friuli-Venezia Giulia. The dish is made with a combination of eggs, flour, parsley, freshwater whitebait, olive oil, and salt. The fish is dredged in flour and fried in olive oil until golden. The eggs are whisked, seasoned with salt, and then mixed with the parsley and fish. The mixture is cooked in olive oil until the bottom is set, and the frittata is then inverted and cooked on the other side until set. Once done, frittata con il ghiozzo is served warm.

Frittata con il ghiozzo

Frittata di finocchi is a traditional type of frittata originating from Tuscany. It's usually made with a combination of eggs, fennel, olive oil, grated Parmigiano-Reggiano, salt, and pepper. The fennel bulb is cut into pieces and boiled in salted water until tender. Once drained, the boiled fennel is shortly saut&eacute;ed in olive oil and seasoned with salt and pepper. The eggs are beaten and poured into the pan, while grated cheese is sprinkled over the top. This frittata is cooked over low heat until the eggs are set. The dish is finished in the oven until the cheese melts and a crust forms on top. It's recommended to serve this frittata with Tuscan bread and a fresh green salad on the side.

Frittata di finocchi

Frittata di pasta is an Italian dish that's typically made with leftover pasta as the key ingredient. Spaghetti are among the most popular choices, but the dish can be made with any other type of pasta. Other ingredients vary from one recipe to another, but eggs and grated cheese are always used, while the additional ingredients might include prosciutto, sausage bits, or mushrooms. Once cooked, the frittata is flipped on a plate, then cut into wedges. It's recommended to serve frittata di pasta with a fresh salad on the side.

Frittata di pasta

Frittata di radicchio is a traditional egg-based dish originating from the Treviso area. Although there are variations, the dish is usually made with a combination of eggs, butter, onions, local radicchio, salt, olive oil, nutmeg, and grated Parmigiano-Reggiano. The radicchio is cut lengthwise into thin slices and saut&eacute;ed in olive oil. The eggs are beaten and mixed with salt, nutmeg, grated cheese, and saut&eacute;ed radicchio. The mixture is cooked in butter until the eggs are set, but still moist. If desired, add some cream to the frittata mixture before cooking. The frittata is served while still warm.

Frittata di radicchio

Frittata pasquale umbra is a traditional type of frittata originating from Umbria. This frittata is usually prepared for Easter lunch and it&rsquo;s made with a combination of eggs, artichokes, lemon juice, aromatic herbs, olive oil, sausage, pancetta, spinach, rocket, onions, garlic, asparagus, parsley, salt, and black pepper. The sausage, pancetta, spinach, and rocket are cooked in olive oil. The onions and garlic are saut&eacute;ed in olive oil in another pan. The garlic is removed, and the artichoke and asparagus are added to the same pan. The sausage and herb mixture is added to the onion mixture and cooked over low heat. The eggs are whisked and poured into the pan, and the frittata is shortly cooked before it&rsquo;s finished in the oven.

Frittata pasquale umbra

Frittata rognosa del Garda is a traditional type of frittata originating from the Veneto region, specifically Garda. It&rsquo;s usually made with a combination of eggs, ground meat (pork, beef, or veal), celery, olive oil, butter, onions, pancetta, Parmigiano-Reggiano cheese, and salt. The celery is boiled and finely chopped. The onions, celery, and pancetta are saut&eacute;ed in olive oil and butter, and the mixture is seasoned with salt and pepper. Ground meat is added to the pan, cooked for about twenty minutes, and beaten eggs and grated cheese are then folded into the mixture. Once the bottom of the frittata becomes golden, it&rsquo;s flipped and cooked on the other side until done. The dish is served warm.

Frittata rognosa del Garda

Although the name of this Florentine dish might be slightly misleading, frittatine trippate are completely offal-free; the only thing they have in common with another Florence&rsquo;s favorite, trippa alla Fiorentina is the appearance. Namely, this cucina povera dish consists of strips of thinly sliced egg pancakes thickened with flour, generously covered in simple fresh tomato sauce. The term trippate in the name comes from the fact that the finished dish vaguely resembles a plate of tripe. Easy to make, frittatine make a perfect, quick lunch, and they are especially delicious if topped with grated parmesan cheese before serving.

Frittatine trippate

Slovenia

Fun&scaron;terc is a Slovenian omelet prepared with flour, water, eggs, and salt. The ingredients are mixed into a smooth batter which is then poured into a frying pan or a baking tin and baked in lard or oil. In the past, this omelet was especially popular among coal miners and their families. The other name of the dish, coalminer's sun, refers to the yellow color of the dish that resembles the Sun, which the miners couldn't see while they were working underground. The omelet needed to be round and thick while remaining puffy and tender at the same time, which is the reason why some housewives used to add egg white foam into the batter. Fun&scaron;terc was regularly consumed with a cup of black coffee on the side, and in spring, the omelet was accompanied by dandelion, spring lettuce, beans, or potatoes.

Funšterc

China

The inspiration for this omelet-like dish is believed to have come from fu yung egg slices, an elaborate recipe found in traditional Cantonese cuisine. Literally meaning lotus egg, this Chinese dish consists of lightly beaten eggs with either chopped ham, chicken, crispy-chewy bits of char siu pork, beef, shrimp, or even lobster, and an assortment of vegetables such as bean sprouts, bamboo shoots, sliced cabbage, carrots, spring onions, celery, mushrooms, and water chestnuts. By the 1950s, egg foo young became standard Chinese takeout fare and it was prepared as a stuffed, deep-fried pancake. Today, egg foo young is normally pan-fried and served in a plethora of ways, the most typical of which is smothering this flavorful omelet in thick brown gravy. In Chinese Indonesian cuisine, egg foo young is known as fu yung hai or pu yung hai; it is served with green peas in a sweet and sour sauce, and often accompanied with cap cai stir-fried vegetables and rice.

Fu rong dan

Ger&ouml;stete kn&ouml;del mit ei is a traditional dish made from leftover bread dumplings. The dumplings are sliced and fried in butter until they are crispy and golden brown. Eggs are then added to the pan and scrambled with the dumplings, creating a hearty and flavorful combination. This dish is often seasoned with salt, pepper, and chives, and can be served with a side salad or pickles. It's a popular and economical way to use up leftovers, transforming them into a delicious and satisfying meal.

Geröstete Knödel mit Ei

Tender and light gyeran jjim is a dish that is best described as South Korean steamed eggs. It is prepared with a combination of lightly beaten eggs, water, which is often enriched with anchovy, shrimps, or kelp, and various optional ingredients such as sliced scallions or other vegetables, as well flavorings that include fish sauce and mirin. Traditionally, the dish is steamed in ttukbaegi&mdash;earthenware vessels that are often used for a variety of Korean dishes, but modern techniques also employ small ramekins that are placed in large pots or even microwaves. Gyeran jjim is commonly prepared at home as a light snack, while the restaurants typically serve it as one of the side dishes (banchan) in elaborate Korean meals. If not incorporated in the eggs, sliced scallions are usually served as a garnish, while other options may include salted pollock roe, chili pepper flakes, and toasted sesame seeds.

Gyeran jjim

Haminados or chaminados is a traditional Sephardi Jewish dish that's popular in Israel. It consists of whole eggs in their shells which are placed on top of a Shabbat stew in order to be braised for a long time, usually overnight. As a result, the whties turn brown in color, while the yolks develop a greenish hue. Before serving, the shells are removed, and the haminados are placed on top of other ingredients. The eggs are traditionally used as an accompaniment to ful medames (mashed beans), cholent stew, hummus dip, bourekas pastries, jachnun pastry-flatbread, malawach flatbread, or sabich sandwiches.

Haminados

United States

Possibly the very first Californian dish, named for its birthplace which is today known as Placerville, Hangtown fry was invented during the California Gold Rush in the 1850s. Legend has it that the dish originated at the famed El Dorado hotel, when a miner, just having struck it rich, barged into a saloon demanding the most extravagant dish in the house. The cook came up with this sumptuous omelet consisting of, back then, the most expensive ingredients: fried breaded oysters, eggs, and bacon. Due to the fact that it cost a fortune in those days, such a meal was considered a mark of prosperity for the miners, and a real feast. Soon later, the recipe found its way from the Wild West all the way to the East Coast, sweeping the entire country. Today, Hangtown fry is listed as the official dish of both the city of Placerville and the county of El Dorado.

Hangtown Fry

Hoy tod is a traditional dish that's commonly sold at street food stands. This crispy omelet is prepared with plump oysters or mussels (or both) and bean sprouts that are fried after being coated in savory egg batter. Once fried, the omelet is typically garnished with spring onions and served with assorted condiments such as green chili sauce, fish sauce with chili peppers, or tomato sauce. There's also the spongy and gooey version called or suan, and it's said that men usually prefer or suan, while women opt for the crispy hoy tod.

Hoy tod

Spain

Huevos a la flamenca (lit. flamenco-style eggs) is a Spanish dish with Andalusian origins. Although there are many versions and recipes for the dish, the basic version is made with eggs, tomatoes, and peppers. Other versions add meat such as chorizo and morcilla sausages, along with flavorings such as onions, garlic, and ground pepper. The stewed meat and vegetables are topped with eggs, and the concoction is then baked in the oven, each portion in an individual clay dish. Huevos a la flamenca can be consumed any time of the day, but the dish is usually not served for breakfast since eggs are almost exclusively consumed for lunch and dinner in Spain.

Huevos a la flamenca

The simple and inexpensive huevos rotos (lit. broken eggs, also known as huevos estrellados) is a Spanish dish that is a specialty of Madrid. It consists of eggs fried in olive oil, which are then placed over french fries. The dish is traditionally topped with chorizo pieces, seafood, or slices of Iberian ham. The eggs should be cut so that the yolk drizzles down over the french fries, which are used to soak up the yolk. Although the dish is easily found throughout Madrid, its origins are quite murky, and nowadays, huevos rotos are also very popular in the Canary Islands, and Portugal also boasts its own version of the dish.

Huevos rotos

Ispanaklı yumurta is a traditional dish that's quick, filling, and healthy. It's made with a combination of eggs, spinach, onions, olive oil, red pepper flakes, and garlic. The onions and garlic are saut&eacute;ed in olive oil, followed by the spinach and red pepper flakes. The eggs are then added to the pan, and the combination is left to simmer until the egg whites set. This dish is served piping hot, either on its own, or with crusty bread and a glass of yogurt on the side.

Ispanaklı yumurta

Kai jeow pu is a traditional crab omelet originating from Thailand. It's usually made with a combination of crabmeat, eggs, a bit of flour, fish sauce, and oil. About half of the eggs are fried in hot oil, topped with crab meat, and then the combination is topped with another layer of eggs. The eggs and the crab meat can also be mixed together, then simply fried in lots of hot oil. Once the omelet has been shaped and fully cooked, it is served immediately. Kai jeow pu has recently been popularized by Bangkok's famous chef Jay Fai, whose street food stall was awarded a Michelin Star.