Frittata
Frittata
Frittata (/frɪˈtɑːtə/; Italian: [fritˈtaːta]) is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, vegetables, or pasta. The word frittata is Italian and roughly translates to "fried".
Etymology
The term frittata is derived from the Italian verb friggere, which means to fry. The Italian word frittata was first used in the 17th century and is a diminutive of fritta, the feminine past participle of friggere.
Ingredients
A frittata is typically made with eggs, cheese, meat, and vegetables. Some variations may also include pasta or potatoes. The ingredients are mixed together, then cooked slowly over low heat. The frittata is then flipped over and cooked on the other side.
Variations
There are many variations of frittata around the world. In Spain, a similar dish is called a tortilla. In France, it's known as an omelette. In Iran, it's called a kuku. Each of these variations has its own unique ingredients and cooking methods.
See also
External links
- Medical encyclopedia article on Frittata
- Wikipedia's article - Frittata
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