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Italian Herb Omelette
- Serves
6
- Difficulty
Easy
By Keith Floyd
Published 1994
Method
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.
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