Origin of frittataIt, omelet from fritto, fried from past participle of friggere, to fry from Classical Latin frigere: see fry
an omelet with pieces of vegetables, meat, etc. in the egg mixture, cooked slowly until fluffy and served without folding
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 .
- In fact, I've found that the simplest meals: a simple egg frittata, no more difficult than scrambled eggs, or a humble soup with crusty bread are often the ones that bring out the best in our family.
- Serve it in a salad or make a spinach frittata for a cheap and nutritious meal.
- Sprinkle the cheese over the eggs and move the frittata to the broiler.
- Sarah chirped, There's a frittata here.
- There is no better frittata in town, and its stuffed French toast, made Italian style---Italian bread stuffed with a berry mascarpone---is not to be missed.