Insalata Frittata is a dish made by Takumi Aldini for the Breakfast Buffet Challenge during the Tōtsuki Friendship and Rapport Training Camp.


The frittata is meant to be eaten with a salad by breaking the frittata into rough chucks and combining it with vegetables. It is finished off with grated Parmesan cheese and a drizzle of balsamic vinegar. This dish has different textures, with fluffiness from the frittata and crispness from the vegetables. The balsamic vinegar also gives it a refreshing taste. It is one of the breakfast dishes that you definitely wouldn't want to miss!


  • Frittata
    • Eggs
    • Cheese
  • Lettuce
  • Cherry Tomatoes
  • English Cucumber
  • Parmesan Cheese (Grated)
  • Balsamic Vinaigrette

Gallery Edit

Real FactsEdit

The Italian word Frittata derives from Fritta, the feminine past participle of "to fry" (friggere), and was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to "omelette" until at least the mid-1950s. In the last fifty years, "frittata" has become a term for a distinct variation that Delia Smith describes as "Italy's version of an open-face omelette". When used in this sense there are four key differences from a conventional omelette:

  • There is always at least one optional ingredient in a frittata and such ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly-cooked egg mixture before it is folded, as in a conventional omelette. The eggs for frittata may be beaten vigorously to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result.

The mixture is cooked over a very low heat, more slowly than an omelette, for at least 5 minutes, typically 15, until the underside is set but the top is still runny.

  • The partly cooked frittata is not folded to enclose its contents, like an omelette, but it is instead either turned over in full, or grilled briefly under an intense salamander to set the top layer, or baked for around five minutes.
  • Unlike an omelette, which is generally served whole to a single diner, a frittata is usually divided into slices. It may be served hot or cold, accompanied by fresh salads, bread, beans, olives, etc.