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An open-faced omelet with ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling.
[Italian, from fritto, past participle of friggere, to fry; see frit.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) an Italian dish made with eggs and chopped vegetables or meat, resembling a flat thick omelette
[C20: Italian, from fritto, past participle of friggere to fry]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
n., pl. -tas.
an unfolded omelet in which the eggs are mixed with vegetables, cheese, or other ingredients, cooked slowly over low heat, and then browned on top.
[1930–35; < Italian: omelet]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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|Noun||1.||frittata - Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top|
dish - a particular item of prepared food; "she prepared a special dish for dinner"
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.