In article Frittata we are going to delve into a topic that concerns us all in one way or another. Regardless of our age, profession or personal interests, this topic is relevant to everyone. Along these lines we will explore different aspects, data and opinions related to Frittata, with the aim of providing a broad and complete vision of the subject. Whether we are familiar with Frittata or it is the first time we are hearing about it, this article invites us to reflect, learn and question our own understanding of Frittata.
Type | Omelette |
---|---|
Place of origin | Italy |
Main ingredients | Fried beaten eggs |
Variations | Fritaja (Istria) |
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'.
The Italian word frittata derives from friggere and roughly means 'fried'. This was originally a general term for cooking eggs in a frying pan (or skillet in the US), anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish omelette, made with fried potato. Outside Italy, frittata was seen as equivalent to "omelette" until at least the mid-1950s.
Frittata has come to be 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:
Media related to Frittata at Wikimedia Commons The dictionary definition of frittata at Wiktionary
the Italian word here is lentamente—very slowly