A frittata starts out like an omelet, and then it doesn't. Like this:
Frittata and Omelet
- salt, pepper, spices, herbs, whatever
- green onion, sliced
- asparagus, broken into pieces
- mushrooms, sliced
- grated cheese
- bit of butter or margarine
And that's where the two roads diverge.
For an omelet, you pour the egg/milk mixture into the pan and cook until the bottom is set and the top is soft-cooked. Meanwhile, saute the veg until as done as you like. Spread veg and cheese over half the omelet and fold other half over. Slide it out of the pan.
You can put more stuff into frittata without people looking at you weird. You can even put leftover pasta in.
This was very, very delicious, by the way, being made with fresh asparagus and onion from our garden, and with fresh egg from our #2 daughter's hens.
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