frittor

A frittor is a type of Italian open-faced omelet that is typically baked or pan-fried. It is similar to a crustless quiche or a Spanish tortilla. Frittors are often made with eggs, cheese, and a variety of vegetables, meats, or seafood. They can be served hot or cold and are a versatile dish that can be enjoyed for breakfast, lunch, or dinner.

The origins of the frittor are not entirely clear, but it is believed to have originated in Italy sometime in the late 19th or early 20th century. The name "frittor" is derived from the Italian word "friggere," which means to fry. While the dish is often pan-fried, it can also be baked in the oven.

There are many variations of frittor, with regional differences in ingredients and preparation methods. For example, a frittor from Tuscany might include ingredients like spinach, ricotta cheese, and pancetta, while a frittor from Sicily might feature ingredients like eggplant, tomatoes, and olives.

Frittors are typically made by whisking eggs with milk or cream, then adding cheese and other desired ingredients. The mixture is then poured into a greased pan or baking dish and cooked until set. Frittors can be served as a main course, a side dish, or as an appetizer. They are often garnished with fresh herbs or a dollop of sour cream.