frittata
noun/fɹiˈtɑtə/
Etymology Borrowed from Italian frittata, from fritto (“fried”).
1
A crustless quiche: a molded omelette in which vegetables, cheese, etc., are mixed into the eggs and cooked together.
- The classic Italian egg pie, the frittata is an attractive dish that requires no fancy rolling or split-second timing... Much of the preparation for most frittate can be done in advance[.]1998, Mark Bittman, How to Cook Everything, page 740:
- It was in Giulia Vannoni’s grey Martello tower, on an island off the coast of France, sitting at a marble-topped table eating frittata and drinking Aperol, the honey-coloured aperitif of Florence, that Sydney Tremaine began to believe once more in happiness—as bizarre and unlikely a time and place as any, in which to believe in such a thing again.2011, Jill Downie, chapter 5, in Daggers and Men’s Smiles (A Moretti and Falla Mystery; 1), Toronto, Ont.: Dundurn, →ISBN, pages 99–100:
- Synonyms
- Spanish omelette