frittata
[ 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.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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