“Are you looking for a quick and easy breakfast to make for a crowd? And BTW – is healthy AND paleo AND Whole30 friendly? This vegetable frittata is sure to please. It sounds and looks fancy, but it’s so easy to make. Trust me! I’ve always been intimidated with the frittata, and was nervous to give it a whirl. It’s easy. Seriously. Easy. You can fancy it up of course, but I’m all about quick and easy. I actually had to look up the difference between a frittata and a quiche. I guess the quiche is made with cream and goes directly into the oven. But hey… quiche is soooo 1980. Frittata is much more fun to say!” – via Holly Bertone at Pink Fortitude.

What is a Frittata?

Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is Italian and roughly translates to “fried”

History of Frittata

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 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. (source)