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Frittata frittata

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Home British & World English frittata

Definition of frittata in English:

frittata

noun

  • An Italian dish made with fried beaten eggs, resembling a Spanish omelette.

    • ‘Shake the pan if needed in order to release the frittata.’
    • ‘Or why not make a large frittata with eggs and ricotta, and spice it up with bacon and a herb such as basil, tarragon or chervil?’
    • ‘You can make deviled eggs for appetizers, spike them in eggnog or make quiches, frittatas, omelets or other brunch-type party fare.’
    • ‘Somewhere between a frittata and a souffle, this comforting, old-fashioned dish is perfect for dinner when you don’t want to spend a lot of time shopping or cooking.’
    • ‘In addition to the frittata, I’ll have about 16 ounces of flank steak or 90% lean ground beef.’
    • ‘This is a quick and easy, no-nonsense recipe that makes a terrific frittata in hardly any time at all.’
    • ‘A legacy from Italian colonial days is the frittata, made by scrambling eggs with onion and peppers.’
    • ‘Egg-based dishes such as omelettes or frittatas which include cooked vegetables can be prepared quickly and make a wholesome entrée.’
    • ‘It’s sort of like a frittata or a quiche, although neither of those do justice to the wonderfully distinctive, almost tangy, taste.’
    • ‘He ordered a vegetable frittata – a pie-like omelette with veggies embedded – while I had pastrami and cheese sandwich.’
    • ‘Return the frittata to the pan with the topside down.’
    • ‘Don’t be tempted to turn the heat up too much, as this will burn the bottom of the frittata.’
    • ‘The good news is that Kate came over last night and I cooked a frittata and it turned out quite lovely.’
    • ‘This Italian flavored frittata is good served for breakfast, lunch or dinner, depending on your mood.’
    • ‘On the menu you’ll find fresh pasta, panini, frittatas and both brunch and breakfast fare.’
    • ‘For speed and efficiency, bake the frittata in the same skillet you use to cook the filling.’
    • ‘Remove the frittata from the heat and sprinkle the grated cheese evenly over the top of the frittata.’
    • ‘Periodically check the underside of the frittata to ensure it is not browning too quickly.’
    • ‘Scatter the frittata with the remaining cheese, place the pan under the grill and cook for a further couple of minutes until the eggs are just firm.’
    • ‘We’ve got three more wonderful ideas for you: a Mexican omelet wrap, a sausage and potato frittata and banana nut pancakes.’

Origin

Italian, from fritto, past participle of friggere ‘to fry’. Compare with fritter.

Pronunciation

frittata

/frɪˈtɑːtə/

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Frittata

From Wikipedia, the free encyclopedia

Jump to navigation
Jump to search

Frittata
Frittata-2.png
Type Omelette
Place of originItaly
Main ingredientsFried beaten eggs
Variations Fritaja (Istria)
  • Cookbook: Frittata
  •   Media: Frittata

Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats , cheeses or vegetables . The word frittata is Italian and roughly translates to “fried.”

Contents

  • 1 History
  • 2 See also
  • 3 References
  • 4 External links

History[ edit ]

The Italian word frittata derives from friggere and roughly means fried. This was originally a general term for cooking eggs in a skillet , anywhere on the spectrum from fried egg , through conventional omelette , to an Italian version of the Spanish tortilla de patatas , made with fried potato . Outside Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s. [1]

In the last fifty years, frittata has become a term for a distinct variation that Delia Smith describes as “Italy’s version of an open-face omelette”. [2] When used in this sense, there are four key differences from a conventional omelette:

  • There is always[ citation needed ] at least one optional ingredient, and such ingredients are combined with the beaten egg mixture while the eggs are still raw [3] [4] rather than being laid over the mostly cooked egg mixture before it is folded, as in a conventional omelette. [5]
  • Eggs may be beaten vigorously, to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result.
  • The mixture is cooked over a very low heat, more slowly than an omelette, for at least five minutes, [4] typically 15, until the underside is set but the top is still runny. [2] [6]
  • The partly cooked frittata is not folded to enclose its contents, like an omelette, but is instead either turned over in full, [3] [6] [7] or grilled briefly under an intense salamander to set the top layer, [2] [4] [6] or baked for around five minutes. [8]

See also[ edit ]

  • icon Food portal
  • Cookbook:Frittata
  • Eggah (a similar Arab egg dish)
  • Kuku (a similar Persian egg dish)
  • Okonomiyaki (a similar Japanese egg dish)
  • Spanish omelette (a similar Spanish dish)
  • Tunisian tajine (a similar Tunisian egg dish)
  • List of brunch foods
  • List of egg dishes

References[ edit ]

  1. ^ Elizabeth David (1954). Italian Food. Barrie & Jenkins (published April 5, 1990). ISBN   978-0-7126-2000-0 .

  2. ^ a b c Delia Smith (1998). Delia’s How To Cook. Book One. BBC Worldwide . pp. 48–49. ISBN   0-563-38430-1 . the Italian word here is lentamente—very slowly
  3. ^ a b Robert Carrier (1963). Great Dishes of the World. Sphere Books (published 1967). p. 121. ISBN   0-7221-2172-5 .
  4. ^ a b c Sarah Brown (1984). Vegetarian Cookbook. HarperCollins . p. 127. ISBN   0-7225-2694-6 .
  5. ^ H L Cracknell and R J Kaufmann (1972). Practical Professional Cookery. Macmillan (published 1973). pp. 114–119. ISBN   0-333-11588-0 .CS1 maint: Uses authors parameter ( link )
  6. ^ a b c Nigel Slater (1992). Real Fast Food. Penguin Books (published 2006). pp. 39–40. ISBN   978-0-14-102950-4 .
  7. ^ Gillian Riley (1 November 2007). “Eggs”. The Oxford Companion to Italian Food. Oxford University Press . p. 168.
  8. ^ Jamie Oliver . “roasted chilli frittata” . Jamie magazine issue 7. Archived from the original on 2011-03-03.

External links[ edit ]

Look up frittata in Wiktionary, the free dictionary.

Retrieved from ” https://en.wikipedia.org/w/index.php?title=Frittata&oldid=870325892 ”
Categories :

  • Egg dishes
  • Omelettes
  • Italian cuisine
Hidden categories:

  • CS1 maint: Uses authors parameter
  • Pages using deprecated image syntax
  • All articles with unsourced statements
  • Articles with unsourced statements from November 2017

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      Frittata

      From Wikipedia, the free encyclopedia

      Jump to navigation
      Jump to search

      Frittata
      Frittata-2.png
      Type Omelette
      Place of originItaly
      Main ingredientsFried beaten eggs
      Variations Fritaja (Istria)
      • Cookbook: Frittata
      •   Media: Frittata

      Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats , cheeses or vegetables . The word frittata is Italian and roughly translates to “fried.”

      Contents

      • 1 History
      • 2 See also
      • 3 References
      • 4 External links

      History[ edit ]

      The Italian word frittata derives from friggere and roughly means fried. This was originally a general term for cooking eggs in a skillet , anywhere on the spectrum from fried egg , through conventional omelette , to an Italian version of the Spanish tortilla de patatas , made with fried potato . Outside Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s. [1]

      In the last fifty years, frittata has become a term for a distinct variation that Delia Smith describes as “Italy’s version of an open-face omelette”. [2] When used in this sense, there are four key differences from a conventional omelette:

      • There is always[ citation needed ] at least one optional ingredient, and such ingredients are combined with the beaten egg mixture while the eggs are still raw [3] [4] rather than being laid over the mostly cooked egg mixture before it is folded, as in a conventional omelette. [5]
      • Eggs may be beaten vigorously, to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result.
      • The mixture is cooked over a very low heat, more slowly than an omelette, for at least five minutes, [4] typically 15, until the underside is set but the top is still runny. [2] [6]
      • The partly cooked frittata is not folded to enclose its contents, like an omelette, but is instead either turned over in full, [3] [6] [7] or grilled briefly under an intense salamander to set the top layer, [2] [4] [6] or baked for around five minutes. [8]

      See also[ edit ]

      • icon Food portal
      • Cookbook:Frittata
      • Eggah (a similar Arab egg dish)
      • Kuku (a similar Persian egg dish)
      • Okonomiyaki (a similar Japanese egg dish)
      • Spanish omelette (a similar Spanish dish)
      • Tunisian tajine (a similar Tunisian egg dish)
      • List of brunch foods
      • List of egg dishes

      References[ edit ]

      1. ^ Elizabeth David (1954). Italian Food. Barrie & Jenkins (published April 5, 1990). ISBN   978-0-7126-2000-0 .

      2. ^ a b c Delia Smith (1998). Delia’s How To Cook. Book One. BBC Worldwide . pp. 48–49. ISBN   0-563-38430-1 . the Italian word here is lentamente—very slowly
      3. ^ a b Robert Carrier (1963). Great Dishes of the World. Sphere Books (published 1967). p. 121. ISBN   0-7221-2172-5 .
      4. ^ a b c Sarah Brown (1984). Vegetarian Cookbook. HarperCollins . p. 127. ISBN   0-7225-2694-6 .
      5. ^ H L Cracknell and R J Kaufmann (1972). Practical Professional Cookery. Macmillan (published 1973). pp. 114–119. ISBN   0-333-11588-0 .CS1 maint: Uses authors parameter ( link )
      6. ^ a b c Nigel Slater (1992). Real Fast Food. Penguin Books (published 2006). pp. 39–40. ISBN   978-0-14-102950-4 .
      7. ^ Gillian Riley (1 November 2007). “Eggs”. The Oxford Companion to Italian Food. Oxford University Press . p. 168.
      8. ^ Jamie Oliver . “roasted chilli frittata” . Jamie magazine issue 7. Archived from the original on 2011-03-03.

      External links[ edit ]

      Look up frittata in Wiktionary, the free dictionary.

      Retrieved from ” https://en.wikipedia.org/w/index.php?title=Frittata&oldid=870325892 ”
      Categories :

      • Egg dishes
      • Omelettes
      • Italian cuisine
      Hidden categories:

      • CS1 maint: Uses authors parameter
      • Pages using deprecated image syntax
      • All articles with unsourced statements
      • Articles with unsourced statements from November 2017

      Navigation menu

      Personal tools

      • Not logged in
      • Talk
      • Contributions
      • Create account
      • Log in

      Namespaces

      • Article
      • Talk

      Variants

        Views

        • Read
        • Edit
        • View history

        More


          Navigation

          • Main page
          • Contents
          • Featured content
          • Current events
          • Random article
          • Donate to Wikipedia
          • Wikipedia store

          Interaction

          • Help
          • About Wikipedia
          • Community portal
          • Recent changes
          • Contact page

          Tools

          • What links here
          • Related changes
          • Upload file
          • Special pages
          • Permanent link
          • Page information
          • Wikidata item
          • Cite this page

          Print/export

          • Create a book
          • Download as PDF
          • Printable version

          In other projects

          • Wikimedia Commons

          Languages

          • العربية
          • Català
          • Čeština
          • Deutsch
          • Español
          • فارسی
          • Français
          • 한국어
          • Հայերեն
          • Italiano
          • עברית
          • Bahasa Melayu
          • Nederlands
          • 日本語
          • Norsk
          • Português
          • Русский
          • Suomi
          • Svenska
          • Українська
          • Vèneto
          • 粵語
          • 中文
          Edit links