"Bob Terwilliger" > wrote in message
b.com...
> Giusi wrote:
>
>>>> I plan to take a frittata to a relatives Christmas party on Saturday.
>>>> Should I mix everything together, and bake at her place (which in the
>>>> past verged on chaos). Should I cook it at home and, then just warm it
>>>> up at her house. It might be about six hours between cooking and
>>>> warmup. The high temps in the area will be around 26 degrees F, so I
>>>> do not think it would spoil. Should I just mix the eggs together, and
>>>> add everything else (cooked sauage, scallions, cheese, and mushrooms)
>>>> when I get there, and then bake.
>>>
>>> Make and bake at home. Transport it cooked and serve at room
>>> temperature. It doesn't need to be served freshly made or hot.
>>
>> It almost never is. It usually doesn't have so many different things in
>> it, either.
>
> From an Italian perspective, you are 100% correct. But most Americans
> prefer freshly-made frittati served still steaming hot, and would view a
> room-temperature frittata with suspicion. As for the number of
> ingredients, well, it's a Christmas party, so "feast rules" apply.
>
> Bob
>

The plural for frittata is frittatas in English and frittate in Italian.
Just sayin'! :-)