Frittata [SEP] material used
Frittata
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. The word "frittata" is Italian and roughly translates to "fried."
History.
The Italian word "frittata" derives from "friggere" and roughly means "fried". This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of
the Spanish tortilla de patatas, made with fried potato. Outside Italy, "frittata" was seen as equivalent to "omelette" until at least the mid-1950s.
In the last fifty years, "frittata" has become a term for a distinct variation that Delia Smith describes as "Italy's version of an open-face omelette". When used in this sense, there are four key differences from a conventional omelette:
- There is always at least one optional ingredient, and such ingredients are combined with the