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An Italian omelette variety, but firm, round and not folded. Served plain, or with a variety of fillings. The technique involves cooking the egg mixture slowly over a very low heat, as opposed to a French omelette, which is cooked very briefly over a high heat. Frittata"s, served cold, make ideal picnic food. See "Omelette"; "Omelette, Savoy"; "Omelette, Spanish"; 'Picnic'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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