frittatas

A frittata is an Italian egg-based dish that resembles an omelet or a crustless quiche. It is typically prepared by whisking eggs with salt and pepper, then adding fillings such as vegetables, cheese, and sometimes meat or seafood. The mixture is cooked in a skillet over moderate heat, usually starting on the stovetop and finishing briefly under a broiler or in the oven to set the eggs and develop a lightly browned exterior. Unlike a folded omelet, a frittata is commonly not flipped during cooking and is cooked slowly to ensure the center sets evenly.

Common fillings include onions, peppers, zucchini, spinach, mushrooms, potatoes, and herbs, often combined with cheeses such as mozzarella, provolone, or Parmesan. Frittatas are frequently made with leftovers and seasonal produce, making them a versatile meal option. In some regions, a form known as frittata di pasta binds pasta with eggs and cheese into a compact, sliceable dish.

Serving and storage techniques vary; frittatas can be served warm, at room temperature, or cold, and are suitable for breakfast, brunch, lunch, or picnics. They are a staple of Italian cucina povera, reflecting the use of simple, affordable ingredients to create a nutritious, satisfying dish. Nutritionally, a frittata provides protein from eggs and can be adapted to different fat levels and caloric content through chosen fillings and cooking methods.

Variations exist worldwide, with many cooks personalizing fillings and seasonings to local tastes, while maintaining the core concept of eggs cooked with mix-ins into a cohesive, sliceable dish.