Frittata [frih-TAH-tuh]
An Italian omelet that usually has the ingredients mixed with the eggs rather then being folded inside, as with a French omelet. It can be flipped or the top can be finished under a broiler. An omelet is cooked quickly over moderately high heat and, after folding has a flat sided half oval shape. A frittata on the other hand, is firmer because it's cooked very slowly over low heat, and round because it isn't folded.