an omelet with pieces of vegetables, meat, etc. in the egg mixture, cooked slowly until fluffy and served without folding
Origin of frittataIt, omelet ; from fritto, fried ; from past participle of friggere, to fry ; from Classical Latin frigere: see fry
An open-faced omelet with ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling.
Origin of frittataItalian, from fritto, past participle of friggere, to fry; see frit.