Fritatta is a great dish which is very easily cooked. The are so many different ways to make this treat adding a few different ingredients that change up the flavors.

The frittata is an Italian dish, similar in composition to an omelet. Unlike an omelet, however, the egg mixture is not folded over and finished on the stove top. Most variants of the frittata start with a few moments on the stove top until the bottom layer of the egg mixture has solidified, and then are baked in the oven for half an hour depending upon the size and recipe. Although outdoors we use either the cover skillet or our dutch oven starting on the open fire then moving to the side adding coals over the lid to cook through.

The traditional Italian frittata may have been an important meal during observation of Lent. In these cases it would not have been served with meats, but might have grated cheese as well as a few vegetables added. Food historians believe the frittata probably predates the omelet in origin.

Often people ask about how to keep it from sticking to the side of pans when cooking and this happens more often from a lack of pan seasoning. The cookware requires to be lightly oiled with either vegetable or animal fat oil. I always preheat my skillet and dutch ovens with a light coat of oil before their use. This aids to the cast iron keeping it as a non-stick surface and off the chuckwagons, we never use T-FAL.

My favorite of the Fritatta is the CHRISTMAS RECIPE:

Ingredients

* 1 medium onion, chopped
* 1 medium green pepper, chopped
* 1 garlic clove, minced
* 2 tablespoons butter or margarine
* 1/2 cup chopped tomatoes
* 1/4 cup minced fresh parsley
* 5 eggs, lightly beaten
* 2 cups shredded mozzarella cheese
* 1/2 cup soft bread crumbs
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon salt
* 1/4 teaspoon pepper

Directions

1. In a skillet, saute the onion, green pepper and garlic in butter for 5 minutes or until tender. Remove from the heat. Stir in tomatoes and parsley; set aside. In a large bowl, combine the remaining ingredients. Stir in reserved vegetables.

2. Pour into (10 inch) skillet and Bake. In an oven leave lid off but out doors, cover and add coals to the lid cooking from top down as the skillet should sit aside the camp fire or grill. Temperature at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Serves 4 people.