Mom's Fried egg with Tomato Sauce

                                   ~~~~~ Recipe is been revised by me~~~~
This is one of my favorite dish that my mom used to make a lot for us, you can make it for breakfast, lunch and dinner. 

(Mom only topped it with grated cheese, but I added the mozzarella to it. Her original recipe is without the mozzarella.)

2 eggs

2 - 3 tablespoons extra virgin olive oil

salt and pepper to taste

1/4 cup already made sauce (heated)

romano or parmesan grated cheese 

1 slice fresh mozzarella (optional)

In a nonstick skillet on low to medium heat, heat the oil, crack the eggs in the hot oil add salt and pepper to taste, cover and cook for about 2 to 3 minutes, make sure the eggs are not too runny then add the sauce and grated cheese, top and mozzarella (optional), cover and cook for about another 2 to 4 minutes or until mozzarella is melted .

Serve with italian bread or toast.

Spinach Spaghetti Frittata

Click on photo to be directed to this recipe

Mom's Onions with eggs (A Scipuddata)

(A scipuddata is a sicilian name for this recipe)

This is a recipe that my mom used to make for us, she would make it for a quick lunch or a snack and of course sometimes for dinner too when we were on a tight budget. We didn't mind it because we loved it. I still love it. Mom would serve it with italian bread, I would make open face sandwiches. I even used english muffins and it is just as good. I recently used this recipe as an appetizer with italian bread cut into bite sizes and topped with the egg mixture.

6 eggs  
3 tablespoons water
2 large onions sliced thin
1/3 cup romano or parmesan grated cheese
3 tablespoons olive oil
salt to taste


In a bowl whisk the eggs with water, grated cheese and salt.
In a nonstick skillet heat oil on medium to low heat, saute' onions until translucent, add the egg mixture do not stir right away wait until you see  the first hint of the eggs setting, start to stir with a spatula or wooden spoon by scraping the bottom of the skillet continue scraping and at the same time break apart the large pieces of eggs as they form, remove from heat once the eggs are cooked. Serve with italian bread or I sometimes serve it on an english muffin open faced. This recipe is just as good cold too. I also used this as an appetizer on italian bread cut into bite sizes and topped with the egg mixture.

LinKev's Baked Asparagus

  

1 bunch of asparagus
1 tablespoon of butter melted and divided
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs

Preheat oven at 400°F (205°C)
Wash asparagus and cut hard ends off,
arrange in a shallow baking dish.
Drizzle half of the melted butter.
Sprinkle cheese over asparagus,
then sprinkle with breadcrumbs .
Drizzle the remaining melted butter over bread crumbs.
Bake at 400°F (205°C) for about 10 to 15 minutes or until asparagus are tender and the breadcrumbs are lightly brown.