Frittata
The Italian word frittata derives from fritto, the past participle of "to fry" (friggere), and was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to "omelette" until at least the mid-1950s.
In the last fifty years, "frittata" has become a term for a distinct variation that Delia Smith describes as "Italy's version of an open-face omelette". When used in this sense there are four key differences from a conventional omelette:
There is always at least one optional ingredient in a frittata and such ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly-cooked egg mixture before it is folded, as in a conventional omelette. Eggs for frittata may be beaten vigorously to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result.
The mixture is cooked over a very low heat, more slowly than an omelette, for at least 5–10 minutes, typically 15, until the underside is set but the top is still runny.
The partly cooked frittata is not folded to enclose its contents, like an omelette, but it is instead either turned over in full, or grilled briefly under an intense salamander to set the top layer, or baked for around five minutes.
Unlike an omelette, which is generally served whole to a single diner, a frittata is usually divided into slices. It may be served hot or cold, accompanied by fresh salads, bread, beans, olives, etc.
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped
1 zucchini, cut into ½-inch cubes
1 small eggplant, stemmed, peeled, and sliced into ½-inch cubes
1 red bell pepper, stemmed, seeded, and sliced into ½-inch cubes
Salt and black pepper, to taste
6 eggs, beaten to mix
1. In a large skillet, heat 2 tablespoons of the olive oil over high heat. Add the onion and cook, stirring often, for 5 minutes or until lightly browned.
2. Add the garlic and cook, stirring often, for 2 minutes. Add the zucchini, eggplant, bell pepper, and salt and black pepper. Cook over medium heat, stirring occasionally, for 12 minutes or until the vegetables are softened.
3. Transfer the vegetables from the pan to a bowl. Wipe out the skillet.
4. Set the skillet over medium heat. Add the remaining 1 tablespoon olive oil. When it is hot, add the eggs. Spread the vegetables on top. Stir gently to mix them. As the egg mixture sets, move the edges of the egg cake into the center, tipping the liquid egg to the edges. When the edges are set, use a wide metal spatula to ease the cake onto a large round plate. Using oven mitts, invert the hot skillet onto the top of the cake. Turn the skillet and plate so the skillet is right side up. Lift off the plate.
5. Continue cooking the frittata over medium heat until the bottom is brown.
Adapted from Sal Sergi