When the Easter bunny is done with them ...

The Incredible Edible Egg. We have all heard that slogan from the producers and promoters of eggs. This time of year, we do tend to think about eggs, don't we? With Easter just past, I found myself and our children dyeing lots of eggs to hide, find and enjoy. It was so much fun, but the time went quickly.

Joan Weeks of Cape Girardeau is thinking about eggs as well. She sent in several recipes to include here, in hopes that you might try and enjoy.

Frittata a la Ricotta

4 eggs

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup julienne-cut ham

1/2 cup Ricotta or cottage cheese

1 tablespoon butter

1 tablespoon olive oil

Beat together eggs, salt and pepper lightly. Mix in ham and cheese. Heat butter and olive oil in 9-inch skillet. Pour in egg mixture. Cook over medium heat, stirring with a fork a few seconds. Lift edges to allow uncooked mixture to run under. Fold over and roll out. Serves 2 to 3.

Eggs and Spinach SoufflZ

5 eggs

2 tablespoons butter

2 tablespoons flour

3/4 teaspoon salt

1/2 cup milk

1 (10-ounce) package frozen spinach, chopped, thawed and drained

1 tablespoon grated onion

Separate 3 eggs. Make a white sauce using butter, flour, salt and milk. Stir in spinach and onion. Add 3 egg yolks. Beat whites until stiff. Fold in spinach mixture. Spoon into two shallow casserole dishes. Break egg into indention on each casserole. Bake at 325 degrees about 20 to 25 minutes. Serves 2.

Eggs in a Nest

Boil 8 ounces of fine noodles until just tender. Drain and mix with 4 tablespoons butter, salt, pepper and 4 finely cut truffles. Sprinkle with parsley. Form into nests on four serving plates. Add 1 poached egg to each nest. Dot with softened butter and sprinkle with truffles. Serves 4.

Smoked Salmon with Eggs

Prepare buttered toast or a slice of pumpernickel bread. Dip thin slices of smoked salmon in boiling water. Dry them and place on toast. Cover each with a poached egg, then sprinkle with dill.

Pickled Eggs

Remember, these pickled eggs must be kept refrigerated.

Prepare 6 hard-cooked eggs. Remove the shell and stick 4 cloves into each egg.

Boil 2 cups vinegar.

Make a paste of:

1/2 teaspoon ground mustard

1/2 teaspoon salt

1/2 teaspoon pepper

A little amount of cold vinegar

Add this paste to the boiling vinegar. Stir for 1 to 2 minutes. Put eggs into a glass fruit jar. Pour boiling vinegar solution over them. Cover and refrigerate about two weeks. Use with cold cuts or in salads.

Farmstand Frittata

6 ounces uncooked spaghetti

1/2 cup onion, chopped

1/2 cup red bell pepper, chopped

2 medium zucchini, sliced

2 tablespoons fresh basil leaves, snipped and divided

6 eggs

1/2 teaspoon plus 1/8 teaspoon salt, divided

1/4 teaspoon ground black pepper

1 1/2 ounces fresh Parmesan cheese, grated, divided, about 6 tablespoons

1 teaspoon olive oil

1 garlic clove, minced or chopped fine

3 plum tomatoes, seeded and chopped

Break thin spaghetti into 2- to 3-inch lengths. Cook according to package directions; drain. Chop onion and bell pepper. Slice zucchini and snip basil into small pieces. In a small bowl, whisk together eggs, 1 tablespoon of the snipped basil and 1/2 teaspoon of the salt and black pepper. Add 4 tablespoons grated Parmesan cheese.

In a large skillet, heat olive oil over medium-high heat. Add onion, bell pepper, zucchini and garlic. Cook and stir 2 to 3 minutes or until vegetables are just tender; stir in cooked spaghetti. Reduce heat to low. Pour egg mixture over pasta mixture in pan. Cover, cook 14 to 15 minutes or until egg mixture is set in center. Meanwhile, combine tomatoes with remaining 1 tablespoon