Italy's answer to the omelette — an open-faced egg dish started on the stovetop and finished under the grill, loaded with vegetables, cheese, and cured meats; served at room temperature as antipasto.
Frittata vs. omelette
A French omelette is made quickly in a very hot pan, folded around a barely-set filling, and served immediately. A frittata moves much more slowly: the eggs are beaten with filling ingredients already mixed in, cooked gently over low heat until the bottom sets, then transferred to the oven or grill (broiler) to set the top. The result is a thick, flat disc that holds its shape at room temperature — an antipasto or picnic food, not a restaurant dish.
The Italian approach
Italian frittata cooking is characterised by restraint and seasonality. A zucchini frittata (frittata di zucchine) uses zucchini sautéed until just golden; a potato frittata (frittata di patate) uses boiled or fried potato slices. The egg mixture is seasoned and poured over the cooked vegetables, then everything finishes together over low heat.
Room temperature
Unlike scrambled eggs or omelettes — which must be eaten immediately — frittata improves at room temperature. Packed into sandwiches or served as part of a buffet freddo (cold buffet), it is practical, flavourful, and easy to transport.
Frittata di pasta
One of the most beloved Italian uses of leftover pasta: mix cold cooked spaghetti or rigatoni with beaten eggs, cheese, and herbs, then fry as a frittata. The pasta creates a crispy-edged, golden cake.
Find more foods by letter
Frittata starts with F and ends with A. Browse other foods along the same letter.
Foods that contain a letter from "Frittata":