This is a question I was pondering all day prior to cooking this dish. I didn’t get a definitive answer on this one. My boyfriend (J) said it was the presence of potatoes, a work friend said it was the egg to ingredient ratio and the chef boyfriend of my housemate said that frittata was served at room temperature while omelette was hot.
Either way I was pretty pleased with how this turned out and it kept my boyfriend and I going for my tea, a pre night out snack and lunch the following day. This dish is really versatile. You can serve it with salad, boiled potatoes, buttery toast, whatever.
To make my egg creation I used:
A splash of water
Some milk (I actually used hazelnut milk for this)
A clove of garlic
A large handful of mushrooms
Salt and pepper
(Also you’ll need a an old plate)
Now in this recipe even though there is a fair bit of waiting around its important to prepare everything beforehand so you don’t flap about burning ingredients while chopping a courgette. Half and chop the shallots into half circles, peel and crush the garlic, slice the courgette, peppers and mushrooms. Whisk the eggs with a splash of water, a pinch of salt and pepper.
Heat the oil in a large frying pan, add the onion and garlic on a medium heat until they are golden brown and soft. Add the rest of the vegetables and fry for a few minutes until they look partially cooked and the mushrooms have reduced in size.
Pour over the egg mixture and let the eggs cook for a couple of minutes. Add blobs of goats cheese as you want through the omelette (or you could add another type of cheese, cooked bacon, ham or chicken). Leave the egg mix at this point unless you love scrambled egg with vegetable bits in it. When the egg is mostly cooked you will need to flip the omelette.
Now you’ll need the sturdy old plate (not your best china!). Take the frying pan off the heat. Slide the omelette/frittata onto the plate. Put the frying pan on top of the plate so that it makes a lid. Hold onto the pan and the plate tightly and turn the pan/plate upside down so that the pan is on the bottom and plate is on the top. This is a trick I learned from my Dad about how to flip a large omelette/fritatta with no mess.
Cook for a few minutes (but considerably less time than the omelette has already been cooking. Slide back into the plate and enjoy hot, cold or at room temperature.
I suppose it doesn’t really matter what I call it, as long as I don’t want to open a restaurant serving only eggs.
3 thoughts on “When is an omelette a frittata?”
For me it’s the ingredient to egg ratio, but the ingredients need to be really finely chopped/grated! That’s my definition anyway haha!
I’d say that’s a fair answer!
What ever it is, it looks delicious and it’s such a versatile dish as you can add whichever ingredients suit your tastebuds/purpose!