The spouse was especially fond of the omelette I made this morning, so I thought I would share the single detail that makes it different.
Americans often call a frittata an omelette. The difference is subtile, but important.
In a classical omelette, the egg mix is cooked almost to done, then filling is laid in the middle and the egg folded over it. In a frittata, the filling is placed into the frying pan and cooked some, then the egg mix is added, and when near the finished point, folded and served.
Over the years, I’ve played with both. Trying to work out what is best. Making a cheese frittata is an exercise in eggs that don’t set up right. Making a ham omelette means having cold ham with undercooked egg mix on the bits and lacking that browning that enhances the flavor. Just how can one make a decent Ham & Cheese omelette with that problem?
My solution is a hybrid. Place the ham bits in a lump of better in the skillet. Saute or fry them until browned just enough. Add the egg mix (couple of eggs beaten with a Tbs or two of milk) and let it cook to the almost all set stage (lowering the heat helps here so the bottom surface doesn’t overcook while the top layer is not cooked yet… at lower heat the whole depth warms more evenly). Just about the time it’s ready to set up on the top layer, at that gelatinous but still not set up stage, sprinkle on finely shredded cheese. I use the Mexican Taco Mix shreds. Fold, and finish (that for me, means let it sit just long enough for the folded flaps to stick, then turn the whole thing over to seal and finish.
For things like a Denver, I also fry the onion and peppers bits with the ham. Essentially, I make a frittata out of any bits that fry well, and an omelette with the bits that ought not be fried, like cheese and avocado and whatnot. The Frittatomelette.
With that, time to refill the coffee cup and admire the stormy weather with a hot cup a Joe and a full tummy ;-)