Italian Herb Omelette

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Italy

By Keith Floyd

Published 1994

  • About


The frittata, or open omelette, is as good served cold as hot or warm. It is cooked until set firm and makes excellent picnic food or an addition to a platter of antipasti as well as a light lunch or supper. Rewardingly versatile, frittate can be made very successfully with artichokes, asparagus, courgettes, mushrooms or fennel, as well as the humble onion or potato.