Frigga (also Frigge, Frikka or Fricka ) is a bacon and cheese omelet from Carinthia in Austria. Traditionally, it was produced by loggers in a pan over an open fire.
For preparation is diced bacon fried glassy, then cubed hard cheese, added as Emmentaler and finally, if it is has melted, about beaten eggs and let thicken. Frigga is either served on polenta or eaten directly from the pan with bread.
A variant, called Frika, is known in Slovenia. When her eggs are replaced by potatoes gently cooked in raw slices in bacon fat or vegetable oil, mixed with grated Tolminc cheese and baked to crispy omelets. Frika is also served with polenta.