(ËÊÉvrÉ; s h evËrÉ) or chevre (ËÊÉvrÉ; s h evËrÉ) noun any of various usually soft cheeses made from goat's milk and varying widely in texture and strength of flavor
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is Italian and roughly translates to fried. Eggs for frittata may be beaten vigorously to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result. 2  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 Italian word frittata derives from friggere and roughly means fried. This 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.