No one said that frittata was an omelette. But, I certainly consider it to be in the omelette family.
Outrageous!I put cream in mine.. a bit of decadence.
You are correct about what Sir LoB wrote. I even went back and checked before typing my previous comment and somehow missed it.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.
Sir Loin said a frittata is an omelette. It’s pretty much the opposite.No one said that frittata was an omelette. But, I certainly consider it to be in the omelette family.
Me too!I put cream in mine.. a bit of decadence.
But, a frittata is definitely in the same family as omelettes, but so is a quiche.
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.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.
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.Sir Loin said a frittata is an omelette. It’s pretty much the opposite.
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.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.