from The American Heritage® Dictionary of the English Language, 4th Edition
- n. An open-faced omelet with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. a form of omelette in which vegetables, cheese etc are mixed into the eggs and cooked together
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top
This frittata is my submission for the Eat Healthy-Protein Rich blogging event, hosted by the Art Of Cooking Indian Food.
This, a protest to the word frittata from a friend, becomes so silly once you look at the facts.
First of all, the photograph of that frittata is perfection.
The following, nearly identical to an Italian frittata, is from the CONACULTA collection of nahua recipes.
When I was growing up, the frittata was the only breakfast item that we consistently ate for dinner.
Link i learned to make this while living in Italy / it is called a frittata / it is divine with artichoke hearts added / yum
A frittata is a sort of cross between an omelette and a souffle.
A frittata is a kind of omlette which is not folded over, but instead finished by putting it under the broiler to brown the top.
I wasn't even going to attempt to fold this omelette, so I guess that makes it a frittata, which is just a fancy name for omelette anyway.
However, the frittata was a delicious, satisfying breakfast … a great way to use leftovers and eggs.
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