Clifford A. Wright's Recipes: Eggs

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Artichoke Frittata
(Italy)
Italian omelette with artichoke foundations
posted: 12/13/2006

Cheese Frittata
Frittata con Formaggio
(Italy)
Italian omelette with mozzarella, ricotta, and fontina cheese
posted: 12/13/2006

Fish Roe with Eggs
(Italy)
Scrambled eggs with fish roe
posted: 12/13/2006

Fluffy Parsley Frittata
(Italy)
Italian omelette with parsley
posted: 12/13/2006

Fresh Ricotta and Anchovy Frittata
(Italy)
Italian omelette with ricotta cheese and anchovies
posted: 12/13/2006

Frittata Made to Look like Pizza
(Italy)
Italian omelette with tomatoes, olives, and fontina cheese
posted: 12/13/2006

Frittata of Saffron Fettuccine and Smoked Salmon
(Italy)
Frittata made from Fettuccine with Pink Sauce
posted: 02/02/2009

Goat Cheese, Almond, and Pecorino Frittata
(Italy)
Italian omelette with goat cheese, almonds, and pecorino cheese
posted: 12/13/2006

Gorgonzola, Olive, and Tomato Frittata
(Italy)
Italian omelette with parmigiano, gorgonzola, olives and tomato
posted: 12/13/2006

Ham, Cheese, and Tomato Frittata
(Italy)
Italian omelette with pancetta, ham, taleggio cheese, and tomato
posted: 12/13/2006

Artichoke Frittata

Cheese Frittata

Fish Roe with Eggs

Fluffy Parsley Frittata

Fresh Ricotta and Anchovy Frittata

Frittata Made to Look like Pizza

Frittata of Saffron Fettuccine and Smoked Salmon

Goat Cheese, Almond, and Pecorino Frittata

Gorgonzola, Olive, and Tomato Frittata

Ham, Cheese, and Tomato Frittata

Lamb and Parsley Frittata

Lettuce Frittata from Córdoba

Menemen (Green Chiles and Tomatoes with Eggs)

Mozzarella, Tomato, and Basil Frittata

Mushroom Frittata

Pancetta and Parmesan Frittata

Pine Nut Omelete

Pine Nut, Peas, and Anchovy Frittata

Pine Nut, Red Bell Pepper, and Asiago Cheese Frittata

Ricotta and Sardine Roe Frittata

Sausage, Mozzarella, and Tomato Sauce Frittata

Scallion and Mint Frittata

Spicy Eggs and Sweet Peppers

Ziti and Fontina Frittata

Zucchini and Olive Frittata

“Real Stew” is a cookbook that doesn’t put on airs. “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun

I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries. In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution. An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean

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