What is Frittata?
The frittata is an Italian dish, similar in
composition to an omelet. Unlike an omelet, however, the egg
mixture is not folded over and finished on the stove top.
Most variants of the frittata start with a few moments on
the stove top until the bottom layer of the egg mixture has
solidified, and then are baked in the oven for half an hour
to an hour depending upon the size and recipe.
The traditional Italian frittata may have
been an important meal during observation of Lent. In these
cases it would not have been served with meats, but might
have grated cheese as well as a few vegetables added. Food
historians believe the frittata probably predates the omelet
in origin.
Recipes for the frittata can be quite simple,
and the result excellent for brunches or lunch, since it is
often served at room temperature instead of hot like an omelet.
Additionally, there are some recipe versions that are not
initially fried, so one can bake a large frittata in a glass
baking dish, suitable for serving many people. Tasting much
like an omelet, the frittata is often preferable to make,
because although cooking time is longer, it requires less
attention once it is baking. Making individual omelets, on
the other hand, means some guests may have to wait to be served
unless one is able to use several burners at once.
Traditional Italian ingredients for the frittata
include Italian sausage or ham, sweet peppers, fontina cheese,
garlic, onions, salt, pepper and nutmeg. Since the frittata
has been adopted by so many cultures, there are a number of
different recipe suggestions for the dish. Southwestern frittata
served with hot peppers, pepper jack cheese, and grilled pork
is popular. A Kosher variety mixes eggs, cheese, and matzaball
mix together. Frittatas can benefit from the addition of potatoes,
finely chopped or grated zucchini and carrots, mushrooms,
or different cheeses.
A general rule is to be sure that any vegetables
used do not add much liquid to the overall dish. If one plans
to use tomatoes, for example, these should be sliced and dried
on a rack for about 15 to 30 minutes to prevent a mixture
that may not bake properly because of the excess liquids.
Additions of cooked spinach should be well dried to avoid
the same.
To avoid a high cholesterol dish, there are
recipes for frittatas using egg whites rather than whole eggs.
They do not exhibit the pleasing yellow color of the whole
egg variety. However, many find them equally delicious.
(article from : www.wisegeek.com
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