Frittata is the Italian word for "omelet, " but a frittata differs from our version of an omelet in several ways. A frittata can be made in a large pan and cut in wedges to serve several people. Although omelets are usually served as soon as they are cooked, a frittata may be eaten hot, lukewarm, or even cold.

It is usually turned out before it has completed cooking, inverted, and returned to the frying pan to brown on both sides. the filling for a frittata becomes part of the egg mixture. This one, which in Italian is called frittata alla contadina, contains zucchini, carrot, herbs, onion, and peas. You might serve it with grilled Italian sausages and a crusty loaf of whole wheat bread.

1 med. zucchini
1 med. carrot, thinly sliced
8 eggs
3 tbsp. water
1/4 tsp. salt
Dash each pepper and ground nutmeg
2 tbsp. grated Parmesan cheese
2 tbsp. each butter and olive oil
1/4 c. thinly slivered onion
1 clove garlic, minced or pressed
1/4 tsp. dried oregano
2 tbsp. chopped parsley
1/4 c. thawed frozen peas

1. Cut zucchini into quarters, lengthwise; then cut crosswise into 1/4 inch thick slices. Cook carrots in a small amount of boiling salted water (or steam on a rack) until crisp-tender (4 to 6 minutes), adding zucchini for last 2 minutes of cooking time. Drain vegetables well and set aside.

2. Beat eggs in a large bowl with the 3 tablespoons water, salt, pepper, nutmeg, and cheese.

3. Melt butter with 1 tablespoon of the olive oil in a well-seasoned or nonstick 10 to 11 inch omelet pan over medium heat. Mix in onion and cook until limp. Add garlic, oregano, parsley, peas, and carrot mixture, stirring to coat with onions.

4. Pour egg mixture into pan and cook without stirring until about 1/4 inch around the outer edge is set. With a wide spatula, lift some of the egg mixture from sides of pan, all the way around, tipping pan to let uncooked egg flow to pan bottom. Continue cooking until eggs are almost set but top of center is still moist and creamy.

5. Invert a large, round, flat plate (a little larger than the frying pan) over pan. Holding plate and pan together, turn frittata out onto plate. Add remaining 1 tablespoon olive oil to pan, swirl to coat pan, then slide frittata from plate back into frying pan. Cook for about 2 minutes more to brown lightly, then invert frittata onto a serving plate. Cut in wedges to serve. Serves 4.