Recipes > Eggs > Eggs 'Alla Romana'

Eggs 'Alla Romana'


  • 4 eggs
  • 1 tablespoon of milk or cream
  • salt and pepper
  • 1 tablespoon of grated Parmesan cheese
  • parsley


Beat eggs, whites and yolks together.

Add milk or cream, salt and pepper, grated Parmesan cheese, and a little chopped-up parsley.

With this make three or four omelettes about the thickness of a ten-cent piece.

As the omelettes are finished lay them on a napkin to cool; then cut them transversely into strips about one-quarter of an inch wide.

Then put the strips into a saucepan with some heated butter. Heat them through thoroughly and serve with grated cheese and the following meat sauce poured over them:

Meat Sauce

  • ham fat
  • onion
  • celery
  • carrot
  • parsley
  • 1 small piece of beef
  • 1 1/2 tablespoons of red wine (or white)
  • 1 tablespoon of tomato paste, or four fresh tomatoes


Chop up some ham fat with a little onion, celery, carrot, and parsley.

Add a small piece of beef and cook until beef is well colored.

Then add red wine (or white), cook until wine is absorbed, then add tomato paste diluted with water, or fresh tomatoes, and boil fifteen minutes.


Simple Italian Cookery.


Print recipe/article only

comments powered by Disqus