frittata

[ fri-tah-tuh; Italian freet-tah-tah ]

Phonetic (Standard)IPA

noun

, Italian Cooking.

, plural frit·ta·tas, Italian frit·ta·te [f, r, eet-, tah, -te].

an omelet resembling a large pancake and containing vegetables, seasonings, and often ricotta, Parmesan, or other cheese.

frittata

/ frɪˈtɑːtə /

an Italian dish made with eggs and chopped vegetables or meat, resembling a flat thick omelette

1930–35; < Italian: omelet, equivalent to fritt ( o ) fried ( frit ) + -ata -ade ¹

C20: Italian, from fritto , past participle of friggere to fry

Make a big frittata on Sunday and reheat slices during the week.

It’s a great side dish, or can make a good filling or topping for pizza, a frittata, galette and more.

Transfer the skillet to the center rack of the oven and bake for 10 to 12 minutes, or until the frittata is puffed and fully set.

Add the egg mixture back into the pan and cook over medium heat until the frittata starts to set around the edges, about 5 minutes.

Once you reveal the heart, divide it and eat it with a fork, or save it and the steamed stems to slice and toss into a salad or a frittata.

“I had shin splints,” Rossi recalls as she takes small bites of a breakfast frittata.

The same green herbs that appear in sabzi polow are invited back for an encore in a frittata-like egg dish known as kuku sabzi.

April 24, 2024gallimaufry

[gal-uh-maw-free ]

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