1884, from Italian frittata "a fritter," from fritto "fried," past participle of friggere, from Latin frigere (see fry (v.)). Earlier in English as frittado (1630s).
An Italian omelet that features extra ingredients blended in with the eggs instead of becoming folded around like a French omelet. It is occasionally baked or cooked in a skillet over very sluggish temperature after that flipped and/or top browned under a broiler.
- An Italian open-faced omelet.
Italian omelet with diced vegetables and meats; prepared until base is defined then inverted into another cooking pan to cook the very best
frittata [type of Italian omelette]
Sarah chirped, There's a frittata here.