Although I've been eating scrambled eggs with stuff mixed up inside for years, it never occurred to me that I wasn't really making omelettes. In fact, I pretty much thought I was making omelettes! Not only that? All the times I got annoyed at the chef when I ordered one in a restaurant and there was a distinct separation between egg and filling? Yea. Turns out that wasn't his or her problem so much as my own ignorance. Who knew??? (Yea, you knew, fine. But you were hardly there to set me straight, now, were you?)
Recently a friend turned me onto frittatas when she sautéed, in her Makes Me Green With Envy Well Seasoned Iron Skillet, a delectable concoction of chopped veggies - onions, garlic, asparagus, mushrooms, yellow bell peppers - then poured the raw eggs right into the pan on top of them, followed by a liberal sprinkling of shredded cheese, then popped the whole business into the oven. WHAT??? How did I miss THIS all-inclusive dish my whole life? When she further told me they save her a lot of time, since she likes to make big ones, then when they've cooled, slice them into wedges like pie, put them away in the fridge, then later she has lunch, too. Shocking! My whole life has been substandard until now!
This morning I decided I'd have something similar for breakfast, though of the ingredients she used, I only have on hand leftover steamed asparagus and some diced red onion. And of course cheese! My other handy veggies - sliced red cabbage and my recent addiction - radishes - just didn't seem a good idea. But that's fine - I knew it would be great, even without the other ingredients.
After heating the pan, I added some light cooking spray, to which, once hot, I added about a tablespoon of the chopped red onion. Meanwhile, in a bowl I mixed two raw eggs, the now-chopped 5 spears of steamed asparagus, a, hm, liberal amount of shredded cheeses (perhaps a half a cup of a combination between sharp cheddar, mozzarella, and provolone,) then because it was so thick, a splash of water. Maybe two tablespoons. (I learned this little trick from another friend years ago who told me she always uses water instead of milk to make her scrambled eggs fluffy.)
By the time I'd whipped that all together, the onions were tender so I poured them into the mixture and whipped some more. Then I added another smidge of cooking spray to the perfectly-heated pan, and poured in the whole business. And cooked it pretty slowly.
After several minutes, and many edge-liftings with the spatula to see how firm my breakfast was, and how brown the underside, I decided I could manage the ever-challenging flip. B E A U T I F U L! I barely splashed a bit! And this side I cooked even more slowly. Didn't relish the thought of a raw-egg center.
Once it was all ready and calling my hungry name, I remembered friend's frittata and wondered, for the first time ever, really, about the difference between an omelette and a frittata. Heh. What did we ever do without the internet?
I learned, within moments, that generally-speaking, frittatas have all ingredients mixed in with the eggs, and are traditionally begun on the stove-top, then finished inside the oven, under the broiler. And omelettes (or omelets) tend to have separate ingredients, with the egg being partially cooked first, then the veggies and cheese added, at which time the firm egg round is folded over those center-ingredients to produce that traditionally folded clever pocket result.
Who knew? All these years and I've been making neither frittatas nor omelettes. I present to you, dearies, my omletatta! Which, I might add, was the perfect, tasty way to begin my day!
What about you? Do you have a preference between the two? Think mine sounds gross? What ingredients would you use if you were making an omletatta? Help me improve my own!