Egg

Low-fat mozzarella cheese makes this a rich-tasting dish for brunch or a simple supper.

Red, yellow and green bell peppers turn ordinary scrambled eggs into a colorful brunch entrée.

Can be prepared in 45 minutes or less.

This is a very near replica of the small cheese quiches Madame Fromage sells each Saturday at the Louviers market.

My Grammie Ethel was best known for her cookies and fudge. But she also made a mean chopped liver. What was remarkable about Grammie Ethel's chopped liver was how mild, light and fluffy it was—it didn't taste too much like liver. (This is important when you're eight years old and a finicky eater.) Her secret was the high proportion of hard-boiled egg whites to liver. And the hand-cranked metal meat grinder my grandmother used her whole life to grind the ingredients into a chunky purée. Low-fat chopped liver might seem like an oxymoron. After all, liver is one of the fattiest and most cholesterol-laden substances known to man. By replacing most of the liver with mushrooms (keeping just enough liver for flavor) and by roasting the ingredients in a hot oven instead of sautéeing them, we create a chopped liver that explodes with flavor and is mercifully light on fat. I'm sure my grandmother would have approved. Note: To be in strict accordance with the kashrut, you would boil, not roast, the chicken liver. (This is considered a more effective way to remove the blood.) Preparation time: 10 minutes
Cooking time: 20 minutes

In Japan a bamboo sushi mat, known as a sudare or a maki su, is used to roll this omelet roll. However, even without a mat, you should have no trouble making the roll.

Can be prepared in 45 minutes or less.

This do-ahead main-course strata is simply a savory bread pudding. Pour a Pinot Blanc or Viognier throughout the meal.

Can be prepared in 45 minutes or less.

(OMELETTE AUX ASPERGES)

This do-ahead brunch dish makes excellent use of leftover bread. Add a layer of salsa and Monterey Jack cheese for a Southwest flair; or replace the sausage and sun-dried tomatoes with some sautéed onions and Gruyère cheese for a French twist.

This dish is a twist on chilaquiles, a tortilla-based hash. It's great served with salsa for breakfast.

While the meringue topping of this pretty tart is light, the lemon, orange and lime custard filling has an appealing richness.

This is one of the real classics of [Friuli-Venezia Giulia] cuisine. You will find it wherever you travel, especially in springtime when wild herbs sprout in fragrant profusion all over la terra fortunata. The key here is to use as large a variety of herbs, grasses, and greens as you can locate. It is traditional that there be at least five different types. Among the most famous are silene, hops, melissa, mint, verbena, basil, marjoram, sage, parsley, spinach (just a little), fennel leaves, Swiss chard, zucchini (courgette) flowers, wild fennel, beet greens, chervil, sorrel, and celery leaves. This frittata is served piping hot, tepid, or cold. As always, it should be covered if allowed to cool, and cut into wedges before serving.