frittata
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frit·ta·ta
(frĭ-tä′tə, frēt-tä′tə)n.
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.
frittata
(frɪˈtɑːtə)n
(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
frit•ta•ta
(frɪˈtɑ tə)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" |
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