French omelette that got stuck to the pan

[taxlady]

No one said that frittata was an omelette. But, I certainly consider it to be in the omelette family.

 

[dragnlaw]

Sir LoB said an Italian Omelette was a frittata.
I too, consider it to be sort of in the omelette family but really more like a quiche without a crust family.

 

[KatyCooks]

A lovely, soft omelette is a beautiful thing! And a lovely frittata is like an omelette with lovely things added to it.

 

[Rascal]

I put cream in mine.. a bit of decadence.

 

[KatyCooks]

I put cream in mine.. a bit of decadence.

Outrageous!

 

[taxlady]

Sir LoB said an Italian Omelette was a frittata.
I too, consider it to be sort of in the omelette family but really more like a quiche without a crust family.

You are correct about what Sir LoB wrote. I even went back and checked before typing my previous comment and somehow missed it.

But, a frittata is definitely in the same family as omelettes, but so is a quiche. I was thinking in terms of taxonomic families in biology. An example of which is the rose family. The rose family includes apples, raspberries, rosehips, and lots more. I think a quiche is more like an omelette than rosehip is like a plum.

 

[jennyema]

No one said that frittata was an omelette. But, I certainly consider it to be in the omelette family.

Sir Loin said a frittata is an omelette. It’s pretty much the opposite.

 

[Jusa]

I put cream in mine.. a bit of decadence.

Me too!

 

[jennyema]

But, a frittata is definitely in the same family as omelettes, but so is a quiche.

An omelette is a very specific thing, made in a specific way. More so, a French omelette. A frittata is not an omelette. But it is made from eggs. A very big family.

Like a hamburger is made from ground beef, but so are cottage pies, sloppy Joe’s and beefaroni.

 

[taxlady]

An omelette is a very specific thing, made in a specific way. More so, a French omelette. A frittata is not an omelette. But it is made from eggs. A very big family.

Like a hamburger is made from ground beef, but so are cottage pies, sloppy Joe’s and beefaroni.

I didn't say that everything made from eggs is in the same family. E.g, egg drop noodles are not in that family, hard boiled eggs are not in that family. I see that you seem to have a real thing about not wanting to see the similarities between your idea of an omelette and a frittata. Fine, don't acknowledge the similarities. I won't lose any sleep over that.

 

[taxlady]

Sir Loin said a frittata is an omelette. It’s pretty much the opposite.

Did you write that without looking at the post that precedes yours? I don't agree that it's the opposite. I did acknowledge that my post, the one that you quoted, was mistaken. No point in beating a dead horse.

 

[Rascal]

We all love a good omelette no matter how we make them.

Russ

 

[dragnlaw]

I usually have some heavy cream on hand and use a dollop while beating the egg senseless. Comes out super smooth and fluffy. Can't call it an omelette, just a gently cooked egg, sometimes with a few herbs sprinkled on while I try to pretend I can fold it over. Never works of course, I'm too heavy handed. Still tastes great, just lose on the presentation part of the competition.

 

[Jusa]

I usually have some heavy cream on hand and use a dollop while beating the egg senseless. Comes out super smooth and fluffy. Can't call it an omelette, just a gently cooked egg, sometimes with a few herbs sprinkled on while I try to pretend I can fold it over. Never works of course, I'm too heavy handed. Still tastes great, just lose on the presentation part of the competition.

I add cream to my omelets. It's not an omelette I guess since it's not classic French but I think it can be classified as an omelet.

Here's one of my overstuffed American-style omelets I made awhile back with diced ham, red onion, asparagus, mushrooms, and cheddar cheese.



I do think gentle cooking is the right approach. My eggs never stick and I can't abide scorched eggs.