According to Wikipedia, the difference between a frittata and an omelette is that with a frittata the "eggs are beaten to incorporate air where the eggs for omelettes usually are stirred with less air incorporated." Who knew? I always thought the main difference was an omelette is rolled or folded over. Want to learn something else? Ok. "Frittata is equivalent to an Iranian dish called kookoo." LEARNING IS FUN!
Here's a picture of my first attempt at dinner last night...
Back to learning...
There are many different ways to make a frittata. You can simply bake it, you can cook it entirely on the stove, or you can do both. That's what I did last night.
Mushrooms, shallots, thyme...
Eggs, milk, roasted red peppers...
Cooked on stove until eggs started to set, finished in a 350 oven...
Not exactly the airiest frittata but very tasty. Maybe I should call it an omeltata? I think so.
3 comments:
Looks delicious to me!!
looks yum! i love your sense of humor. :)
After adding the eggs try scraping the sides and bottom of the pan while on the stove (a gentle scramble making sure the bottom and sides don't burn). When it is almost set but still not all the way cooked on top throw it in a hot oven at like 450-500 for a few minutes (5 max) - it will puff up beautifully and be like a crustless quiche.
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