Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. It may be flavored with herbs.
The Italian word frittata derives from fritta, the feminine past participle of "to fry" (friggere), and was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to "omelette" until at least the mid-1950s.
In the last fifty years, "frittata" has become a term for a distinct variation that Delia Smith describes as "Italy's version of an open-face omelette".When used in this sense there are four key differences from a conventional omelette:
- There is always at least one optional ingredient in a frittata and such ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly-cooked egg mixture before it is folded, as in a conventional omelette. Eggs for frittata may be beaten vigorously to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result.
- The mixture is cooked over a very low heat, more slowly than an omelette, for at least 5 minutes, typically 15, until the underside is set but the top is still runny.
- The partly cooked frittata is not folded to enclose its contents, like an omelette, but it is instead either turned over in full, or grilled briefly under an intense salamander to set the top layer, or baked for around five minutes. (wish I had a salamander in my kitchen!!)
- Unlike an omelette, which is generally served whole to a single diner, a frittata is usually divided into slices. It may be served hot or cold, accompanied by fresh salads, bread, beans, olives, etc.
1/2 sweet onion, sliced
1/2 bell pepper ( I used Trader Joe's frozen pepper mix)
3-4 slices Italian Dry Salame (I used Colombus brand)
2-3 slices Pepperoni
2 whole eggs
5 egg whites (You can use all whole eggs if you wish)
salt and pepper
fat of your choice to cook
1. Heat pan and add fat, enough to cover pan over medium heat. Put eggs in medium bowl and beat.
2. Add onion. Saute for a bit
3. Add peppers and meat.
4. When the onions start to look cooked through add the eggs. Lower heat. Let the eggs set a little and form a thin crust. Lift the eggs and let the raw mixture cover the pan. Add salt and pepper.
5. When the eggs are firmer, flip the frittata. It is not an easy thing so don't be upset if it breaks.
You can vary your ingredients however you like. Use different vegetables and meat. Or even leftovers!
We had frittatas for dinner when we lived in Sicily.
My sister in law made a fantastic one with potatoes.