frittata

Borrowed from Italian frittata, from fritto (“fried”).

• IPA^(key): /fɹiˈtɑtə/

frittata (countable and uncountable, plural frittatas or frittate)

1. A crustless quiche: a molded omelette in which vegetables, cheese, etc., are mixed into the eggs and cooked together.
   • 1998, Mark Bittman, How to Cook Everything, page 740:

     The classic Italian egg pie, the frittata is an attractive dish that requires no fancy rolling or split-second timing... Much of the preparation for most frittate can be done in advance[.]

   • 2011, Jill Downie, chapter 5, in Daggers and Men’s Smiles (A Moretti and Falla Mystery; 1), Toronto, Ont.: Dundurn, →ISBN, pages 99–100:

     It was in Giulia Vannoni’s grey Martello tower, on an island off the coast of France, sitting at a marble-topped table eating frittata and drinking Aperol, the honey-coloured aperitif of Florence, that Sydney Tremaine began to believe once more in happiness—as bizarre and unlikely a time and place as any, in which to believe in such a thing again.

• Spanish omelette

• frittata on Wikipedia.Wikipedia

From fritto (“fried”) +‎ -ata.

• IPA^(key): /fritˈta.ta/
• Rhymes: -ata
• Hyphenation: frit‧tà‧ta

frittata f (plural frittate)

1. frittata

• frittatina

• trafitta

Compare Italian frittata.

frittata f (plural frittati)

1. (eastern Sicily, Calabria) synonym of frocia (“omelette, frittata”)
2. mistake

   fari na frittata di na cosa ― to ruin, damage something (literally, “to make an omelette of something”)

• AIS: Sprach- und Sachatlas Italiens und der Südschweiz [Linguistic and Ethnographic Atlas of Italy and Southern Switzerland] – map 1006: “la frittata” – on navigais-web.pd.istc.cnr.it
• Traina, Antonino (1868) “frittata”, in Nuovo vocabolario Siciliano-Italiano [New Sicilian-Italian vocabulary] (in Italian), Liber Liber, published 2020, pages 1722–1723
• Pasqualino (c. 1790) “frittata”, in Vocabolario siciliano etimologico, italiano e latino (in Italian), volume 2, page 163