Dish · italian
Frittata
Beaten eggs cooked slowly with parmesan and other fillings, started on the stovetop and finished under a broiler or by flipping, rather than folded like an omelet. It's served flat, in wedges.
Where it comes from
The dish grew out of Italian home cooking as a way to use eggs alongside whatever vegetables, cheese, or leftover pasta was on hand, with no fixed recipe or origin point. Its flat, sliceable shape set it apart from folded eggs early on.
What cooks argue about
Cooks split on finishing method: flipping the frittata risks it breaking apart, while a broiler finish is safer but can overcook the top before the center sets. Stovetop heat level is a related argument.
Nobody has published a frittata recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.