The Italian frittata — thick, firm, cooked through, served at room temperature — is categorically not a French omelette. Where the French omelette is soft, barely set, and served immediately, the frittata is solid throughout, can be eaten hours after cooking, and is intended as a preparation that improves with time. The cooking technique: the frittata is cooked slowly in olive oil on the stovetop, then finished under a broiler or flipped and browned on the second side.
- **The egg mixture:** Eggs beaten lightly with salt, Parmigiano, and the cooked filling (onion, potato, artichoke, zucchini, or herbs). The beaten eggs should not be over-whisked — a slightly heterogeneous mixture produces a more interesting texture in the finished frittata. - **The olive oil:** Generous — 3–4 tablespoons in a 25cm pan. The Italian frittata is cooked in significantly more fat than a French omelette. The fat produces the characteristic golden, slightly crispy exterior. - **The low heat:** Medium-low, covered, for 8–10 minutes — until the bottom is set and golden and only the surface remains slightly liquid. - **The finish:** Under a broiler for 2–3 minutes until the surface is golden and fully set. Or: a plate placed over the pan, the pan inverted, the frittata returned to the pan uncooked-side down for 2 minutes. - **Room temperature service:** The frittata is never served directly from the heat. It is left to cool for at least 10–15 minutes. Cold frittata (2–3 hours later) is considered by many Italian cooks to be better than warm. [VERIFY] Hazan's temperature specification. Sensory tests: **The set:** The finished frittata should hold its shape completely when cut — no liquid running from the interior. The cut surface should show an even, slightly moist texture. **The exterior:** Golden on both sides — a pale, undercooked exterior indicates insufficient heat or fat.
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