A frittata is a type of Italian omelette, either simple or enriched with additional ingredients, such as meats, cheeses, and vegetables. Like a traditional French omelette, a frittata is prepared in a skillet. However, whereas an omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then broiled to finish, and served open-faced.

In Neapolitan cuisine and other similar cuisines in southern Italy, the frittata may contain pasta, such as spaghetti or macaroni; traditionally, this was pasta left over from a previous meal, including its original sauce (e.g. tomato sauce) on it. A traditional peasant frittata might contain onions and Parmesan cheese--a simple meal for a farmer or laborer. Nowadays, Italian-style frittatas may be cooked in a pan designed for the purpose.

It is dual-handled (usually nonstick) with a hinge that allows the pan to be opened or closed with a lid. The egg mixture is poured into the bottom portion and additional ingredients placed on top. After the bottom begins to cook the frittata is lifted slightly with a spatula so any additional egg rolls off the top and cooks on the bottom.

This way the ingredients are baked only slightly into the top. Then the lid is closed and the frittata cooked to the desired consistency, traditionally well done.

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