A frittata is an Italian omelet, which, unlike a traditional omelet, is is served open rather than folded, and is typically started on the stovetop and finished in the broiler. Filled with meats, cheese, or vegetables, frittatas are an excellent avenue for leftover food. In Naples, Italy, frittatas (not surprisingly) typically also contain pasta.
It is thought by devoted food historians that the frittata has origins predating the omelet, and may have gained popularity in Italy during the observation of Lent. Traditional Italian frittata fillings include fontina cheese, garlic, nutmeg, italian sausage or ham, and sweet peppers. The American frittata craze is noted to have began in 1952, when the New York Times published the first frittata English language recipe.
Frittata’s are perfect for using random leftovers when your food stock is slim, and make an excellent impromtu meal.
In this video clip, owner and executive Chef Jay DeLong of Canape Specialty Chef Services in Seattle prepares a hearty cheese and veggie frittata recipe for a perfect anytime entree.
Potato Chef
October 12, 2008 at 10:16 pmWith a little bit of thought, a few leftovers, and a vivid imagination, one could whip up a very tasty Frittata!
Hugging the Coast
October 19, 2008 at 6:58 amThanks for this post! Frittatas and quiches have always been some of my favorite ways to transform leftovers into something new and wonderful.