Three Frittatas + Three Videos

Plus recipes and tips

I've definitely become one of those people who can’t resist correcting others when I think they’re wrong. At least I recognize I have a problem! To give myself some credit, I usually manage to hold back. Instead, I remind myself that everyone has their own opinions—and mine isn’t always the right one. But let’s be honest, most of the time, I am right.

I especially struggle with keeping quiet when traditional Italian recipes or techniques are co-opted and used to describe something that has nothing in common with the original dish. Case in point: last week, I came across the phrase “Vegan Frittata.” Intrigued, since I’m always looking for plant-based meal ideas, I wondered—what’s the egg substitute?

Then I read the recipe.

It was simply a chickpea flour pancake. Now, I have nothing against chickpea flour pancakes; I eat them all the time. In fact, traditional Italian cuisine includes them—think Sicilian panelle or Ligurian farinata. But calling it a frittata? That’s where I had to step in.

I commented on the post:

“Love the recipe! But I’m curious about the name—why call it a frittata? I totally understand not using eggs, but isn’t this more of a farinata or panelle?"

The response left me even more confused. The inspiration, it turned out, was a Persian herb-filled kuku, often translated as a frittata or omelet.

So now I’m stuck on this question: if you remove the defining ingredient—eggs—can you still call it a frittata, omelet, or kuku? Or does it just become a pancake? And if so, why not just call it a pancake?

This got me thinking about all the different ways I make frittata while still calling it a frittata. The one constant in all my versions? Eggs. So, I figured I’d share some of my favorite approaches, along with three videos showcasing different techniques. (A couple of the videos are from quite a while ago. Hope you enjoy the blast from the past!)