The Italian word frittata derives from friggere and roughly means “fried”. This was originally a general term for cooking eggs in a skillet, anywhere from fried egg, to omelette. Outside of Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s.
The frittata differs in a few ways –
1. You can make it much thicker in the pan – filled with more eggs and fillings.
2. it is finished off in the oven or under the grill.
3. It is easier to make as you don’t have to flip it!
4. It is healthier as it uses little or no oil and has more vegetables
5. It is a whole meal you can make using up leftovers, add a side salad and you have another #meatfreemonday meal.
NOTE – Invest in a good quality cast iron fry pan/skillet and you will have the added benefit of extra dietary iron!