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Frittata - Glossary Term

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An Italian version of the omelet. Unlike a French omelet that is typically folded over, the Italian Frittata is made as an open-faced omelet that is prepared in a manner that is different from a French omelet. The French version is cooked very quickly on high heat and then additional ingredients, such as cheese, vegetables or meat are placed on the cooked omelet just before it is folded over. A Frittata however, begins by combining additional ingredients into the eggs initially rather than after it has cooked and then cooking the entire omelet more slowly allowing all ingredients to cook together. Some ingredients may not be cooked with the eggs, such as white truffles or salsas that are added after the omelet is finished cooking.