Frittata
The frittata is an Italian omelette . It is served cold or warm as a starter or main course or served in smaller pieces as an aperitif . The frittata is also known in the USA from Italian immigrants, it is also offered in New York delis . The frittata is baked in the pan. The basis is beaten eggs, into which additional ingredients are added depending on the taste. Often vegetables like zucchini , onions or mushrooms and herbs are used. Since Frittata is very well suited for the use of leftovers, there are also variants with meat or fish , e.g. B. with shrimp or ham .
Like the Spanish tortilla , the frittata remains open as it comes out of the pan, so it is not folded up or turned over.
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- James Rizzi. Peter Bührer: My New York Cookbook. What's cooking. Mary Hahn Verlag, 1996 ISBN 3-87287-432-2 , p. 12.
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