Frittata
Frittata
Frittata is an egg-based Italian dish, similar to an omelette, crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables.
History
The Italian word frittata derives from friggere and roughly means 'fried'. This was originally a general term for cooking eggs in a frying pan. Outside Italy, frittata was seen as equivalent to "omelette" until at least the mid-1950s.
History
In Naples, the dish is claimed to have been invented locally. There, a variety made from pasta is most popular and is a source of local pride, with its creation held to represent "stroke of Neapolitan genius", in contrast with an occasional perception outside the region that the version's creation and popularity signifies poverty and a lack of variety in Neapolitan cuisine. In the Naples region, frittatas are always thin. Varieties made without spaghetti are also commonly eaten, in smaller portions in the antipasto course and in larger pieces as a main course.
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