The best way to describe a frittata, to someone who hasn’t a clue what it is, will probably be a quiche without the crust. And if they ask you what a quiche is, end the conversation right there and walk away. Just kidding.
A frittata is an Italian dish, very much like an omelette. Apparently the key difference between a frittata and an omelette is that you’ll beat the eggs of the frittata more, to incorporate more air so it’d be fluffier and cooks deeper, and it goes under a grill to finish off the cooking process.
You can put basically any ingredient in the frittata. Vegetables, cheese, meat and even pasta for a heartier meal. It’s quite like a ‘clear the fridge of its contents’ kinda dish. Good one to have just before you go away for the holidays.
I made a vegetarian frittata for a light dinner recently, using red peppers, banana shallots, cherry tomatoes, mozzarella and a sprinking of grated parmesan. The cheeses melted beautifully under the grill with the parmesan completing the dish with its stronger flavour and the gooey, stretchy mozzarella giving the frittata a good, chewy texture. Another easy dish. Love it!