[frit-l-air-ee-uh] /ˌfrɪt lˈɛər i ə/

any liliaceous plant of the genus Fritillaria, comprising bulbous herbs having drooping, bell-shaped flowers.


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  • Fritillary

    [frit-l-er-ee] /ˈfrɪt lˌɛr i/ noun, plural fritillaries. 1. any of several orange-brown nymphalid butterflies, usually marked with black lines and dots and with silvery spots on the undersides of the wings. /frɪˈtɪlərɪ/ noun (pl) -laries 1. any N temperate liliaceous plant of the genus Fritillaria, having purple or white drooping bell-shaped flowers, typically marked in […]

  • Frittata

    [fri-tah-tuh; Italian freet-tah-tah] /frɪˈtɑ tə; Italian fritˈtɑ tɑ/ noun, plural frittatas Italian, frittate [freet-tah-te] /fritˈtɑ tɛ/ (Show IPA). Italian Cookery. 1. an omelet resembling a large pancake and containing vegetables, seasonings, and often ricotta, Parmesan, or other cheese. /frɪˈtɑːtə/ noun 1. an Italian dish made with eggs and chopped vegetables or meat, resembling a flat […]

  • Fritter

    [frit-er] /ˈfrɪt ər/ verb (used with object) 1. to squander or disperse piecemeal; waste little by little (usually followed by away): to fritter away one’s money; to fritter away an afternoon. 2. to break or tear into small pieces or shreds. verb (used without object) 3. to dwindle, shrink, degenerate, etc. (often followed by away): […]

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