A frittata is basically an open-faced omelet in which the filling is mixed into the eggs rather than surrounded by them. I like frittate served both hot and cold. A cold frittata makes a terrific sandwich filling, and I remember my mother often made me a frittata sandwich to take to school for lunch. My favorite, the artichoke frittata, was unfortunately also the most labor-intensive because of having to trim the artichokes. Don’t substitute preserved, canned, or frozen artichokes, though — the difference from fresh is like night and day, and once you get the hang of it, it will take you less than five minutes to trim an artichoke.
© 2012 Giuliano Hazan. All rights reserved.