Italians aren't that crazy about egg dishes; outside of the national anything-goes frittata, most of the national production gets turned into fresh pasta or cakes.
The plural, unusually, is uova; some popular dishes or other egg words, beginning with the famous omelette-like frittata include:
uova affogata, or in camicia: poached.
uova bazzotte: boiled and then plunged in cold water, in between soft and hard boiled.
uova col guscio (or alle coque): soft-boiled.
uova di buffalo or 'buffalo eggs' are actually another name for bocconcini.
uova di cioccolato: chocolate Easter eggs.
uova alle diavola: deviled eggs.
uova fritte: fried egg.
uova livornese: eggs from the livornese race of chickens; supposedly the tastiest.
uova all'occhio di bue ('bullseye'): fried eggs.
uovo di re Vittorio: 'King Vittorio Emanule's Egg' was made into a sort of fondue with toma and fontina cheeses, and truffles.
uovo di Pasqua: Easter egg.
uova al purgatorio: fried eggs in a tomato sauce (Naples).
uova alla russa: fancy hard-boiled ones stuffed with tuna and mayonnaise.
uova sbattuto: scrambled eggs.
uovo sodo: hard-boiled egg.
uova strapazzate: scrambled eggs.
uova al tegame, al tegamino: sunny side up.
uova di tonno: tuna roe.