Eggs with mayonnaise and vegetables, with tomatoes, with cheese

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Omelette with tomatoes

Ingredients

6 eggs, 2 large ripe tomatoes, 2 spoonfuls of oil, salt

Preparation

Wash very good the tomatoes and then cut then into chuncks. Heat the oil in a frying pan, add the tomatoes and fry over a high heat. Pour the beaten eggs over the tomatoes and cook until golden brown.

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Eggs with mayonnaise and vegetables

Sheep’s cheese and dill omelette

Ingredients

6 eggs, 150g grated pecorino cheese, 2 spoonfuls of finely chopped dill, 2 spoonfuls of oil, salt.

Preparation

Crack the eggs into a bowl, beat with a fork, add the cheese, dill and salt and mix together. Pour into a frying pan with hot oil and fry until golden brown.

Eggs in a jar with ham and mushrooms

Ingredients

Two eggs per person, 100g of bacon, 200g of small mushrooms, a little butter, salt, pepper, chopped greens.

Preparation

Boil the eggs (about 3 minutes in boiling water); when they are done, clean them and put them in the jar. Cut the bacon into cubes, slice the washed mushrooms and brown them in butter. When they are ready, season them and place them on top of the eggs with the ham and sprinkle with the vegetables.

Little boats eggs

Ingredients

5 eggs, 100 g of mayonnaise, 1 tin of sprouts (100 g of bacon), 100 g of cheese, 10 toothpicks.

Preparation

Boil the eggs. Peel them, put them in cold water for a while and then cut them in half. In the meantime, make a mixture of egg yolk, mayonnaise and sprouts (or diced ham). Stuff the eggs. Cut the cheese into triangles. Put them on the toothpick in two places and then into the filled bar. Cook quickly.

How to serve

On a plate, garnish with parsley leaves and arrange on lettuce leaves.

Eggs with cabbage or chicken livers

Ingredients

Eggs (2 per person), 150g of cabbage or 1 chicken liver, 1 tablespoon of butter, salt, finely chopped green parsley.

Preparation

Boil the eggs until soft (about 3 minutes in boiling water); when ready, clean them and put them in the jar. Cut the cabanos or chicken liver into very thin slices, brown in butter and place on top of the eggs in the jar. Sprinkle with salt and parsley.

Eggs with spinach

Ingredients

6 eggs, 1 handful of spinach, 25g butter, salt, pepper

Preparation

Boil the cleaned and washed spinach in salted water for 5-6 minutes, drain well and chop into large pieces. Melt the butter in a frying pan with the spinach and when it is hot enough, add the beaten eggs, a pinch of salt and a little black pepper.

Eggs with mayonnaise and vegetables

Ingredients

6 eggs, 6 spoonfuls of mayonnaise, 3 spoonfuls of minced meat, 3 spoonfuls of chopped vegetables, salt, pepper, a few lettuce leaves.

Preparation

To prepare the eggs with mayonnaise and vegetables we need to boil hard boiled eggs, to run them under running water, then we peel and leave them to cool. In a bowl, mix the mayonnaise with the smintine, salt and pepper to taste and mix with the lettuce. Place the eggs on a plate, cut in half lengthways and cover with the sauce. Garnish with finely chopped lettuce.