frittata

(frĭ-tä'tə, frēt-tä'tə)
n.
An open-faced omelet with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling.

[Italian, from fritto, past participle of friggere, to fry. See frit.]

Recipe origin: Italy

Ingredients

• 2 eggs
• 1 teaspoon flat-leaf parsley, finely-chopped
• 1 small zucchini (known as courgettes throughout Europe), sliced thin
• 1 Tablespoon olive oil
• Salt and pepper to taste

Procedure

1. Place eggs and parsley into a bowl and beat well.
2. Heat oil in a skillet over medium heat.
3. Swirl the oil around in skillet to coat the bottom. Add the egg mixture.
4. Arrange zucchini slices in a single layer on top of the eggs.
5. Cook for 3 to 4 minutes. Hold a lid over the pan, and turn the pan over, flipping the frittata into the lid. Carefully slide the frittata back into the skillet, cooked side up. Cook other side until firm, about 2 more minutes. Add salt and pepper to taste.
6. Cut into 4 or 6 wedges.

Serve warm or at room temperature. Serves 4 to 6.

[frih-tah-tuh] An Italian omelet that usually has the ingredients mixed with the eggs rather than being folded inside, as with a French omelet. It can be flipped or the top can be finished under a broiling unit. An omelet is cooked quickly over moderately high heat and, after folding, has a flat-sided half-oval shape. A frittata is firmer because it's cooked very slowly over low heat, and round because it isn't folded.

Note: click on a word meaning below to see its connections and related words.

The noun has one meaning:

Meaning #1: Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top

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