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Interesting question: Where is the line between an omelette, a fritata, quiche and scrambled eggs with stuff in it? I mean I KNOW they're prepared in different formats, but they are all basically eggs + whatever else you want to throw in.
Not that this is a bad thing, mind you. I'm a big fan of eggs. But it seems we have a lot of different words for the same basic thing.
Not that this is a bad thing, mind you. I'm a big fan of eggs. But it seems we have a lot of different words for the same basic thing.
That's kind of like saying that a hamburger is the same as meatloaf or a sloppy joe. It's basically the same thing (ground beef and bread and some sort of tomato product), but the preparation and flavors used vary.
omelette - more often cooked over the stove than baked. Usually the egg is folded over the filling during cooking.
frittata - Many filling ingredients are mixed in the raw egg before going into the pan. Not folded over, but the entire thing is either flipped or broiled at some point in cooking so the top part cooks as well. Often cooked in a big batch and sliced, like a crustless quiche.
Quiche - basically a savory egg pie. The texture is more custardy than pie and it is very cheesy. mmmm.....cheese
Strata - Another baked egg dish. The egg mixture is poured over bread and other filling ingredients that is layered. Usually needs time for the egg to soak in the bread, which is usually day-old bread and not as sponge like as the pre-sliced horrible stuff that is so prevalent here in the states.
scrambled eggs - basically a deconstructed omelette or frittata. If there are other ingredients, they are scrambled together with the egg in the pan while cooking.
omelette - more often cooked over the stove than baked. Usually the egg is folded over the filling during cooking.
frittata - Many filling ingredients are mixed in the raw egg before going into the pan. Not folded over, but the entire thing is either flipped or broiled at some point in cooking so the top part cooks as well. Often cooked in a big batch and sliced, like a crustless quiche.
Quiche - basically a savory egg pie. The texture is more custardy than pie and it is very cheesy. mmmm.....cheese
Strata - Another baked egg dish. The egg mixture is poured over bread and other filling ingredients that is layered. Usually needs time for the egg to soak in the bread, which is usually day-old bread and not as sponge like as the pre-sliced horrible stuff that is so prevalent here in the states.
scrambled eggs - basically a deconstructed omelette or frittata. If there are other ingredients, they are scrambled together with the egg in the pan while cooking.
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Actually I have to disagree with your analogy Catherder. I know what you mean, but I already knew how each of them was cooked. A hamburger does not have the same ingredients as a meatloaf. They have the same meat base, but I don't know anybody who makes up hamburger for hamburgers the way they mix up hamburger for meatloaf. My point was all these egg dishes are basically the same for ingredients, just cooked differently.
H
I am pleased to see the frittata really touched a chord 
There is also the Spanish tortilla - tortillas espanola - with eggs, potatoes, and depending on who prepares it - onion.
And here's another recipe I posted awhile back on CC with eggs
http://christianchat.com/heavenly-recipes/94593-bacon-egg-breakfast-pastry.html
There is also the Spanish tortilla - tortillas espanola - with eggs, potatoes, and depending on who prepares it - onion.
And here's another recipe I posted awhile back on CC with eggs
http://christianchat.com/heavenly-recipes/94593-bacon-egg-breakfast-pastry.html
C
I always just thought they called them Strata's down at the coffee joint because though it was more like a breakfast casserole, it just didn't sound pretentious enough to call it quiche. (Thy're usually not sticklers for putting the right names on things... after all a Tall cup is the one that is TALLER than the other one, not the small...silly bary-stuhs, lol.)
C
right now I am eating some leftover baked potatoes, sliced into 1/4" planks and pan fried next to strips of those two hamburger patties that I spotted in the freezer today...the ones leftover from a cookout this summer. Dipping sauce would have made this awesome... maybe a good BBQ sauce or a habanero blue cheese.
