A frittata is a type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a traditional French omelette, a frittata is prepared in a skillet. However, whereas an omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then griller to finish and served open-faced.
In Naples, the frittata often contains spaghetti, macaroni, or another kind of pasta. Usually this pasta is left over from a previous meal and has sauce (e.g. tomato sauce) on it. A traditional peasant frittata might contain onions and Parmesan cheese--a simple meal for a farmer or labourer.
Nowadays Italian style frittatas are cooked in a frittata pan, specifically design for the purpose. It is a dual handled pan (usually nonstick) with a hinge that allows the pan to be opened or closed with a lid. The egg mixture is poured into the bottom portion and additional ingredients placed on top. After the bottom begins to cook the frittata is lifted slightly with a spatula so any additional egg rolls off the top and cooks on the bottom. This way the ingredients are only baked slightly into the top. Then the lid is closed and the frittata is cooked to desired consistency, traditionally well done.