When you have nothing but eggs in your refrigerator, whipping up an omelette or a frittata can be a quick and delicious solution to satisfy your hunger. Both are popular breakfast items that can be prepared easily and quickly. However, some people mistakenly think that frittata and omelette are the same thing, when in fact there are distinct differences between the two.
- Frittata is Italian in origin and is a variant of omelette.
- Omelette is made quickly over high heat, while frittata is made slowly over low heat.
- In a frittata, ingredients are mixed with the egg batter, whereas in an omelette, the ingredients are placed on the cooked eggs and then folded to wrap them inside.
A frittata is an Italian style of making an omelette where cheese, pasta, vegetables, and other ingredients are added to the eggs. The mixture is then beaten and poured onto a hot frying pan and cooked slowly. The word “frittata” is Italian and comes from another Italian word called “fritto,” which literally means “to fry.” A frittata can be considered similar to a Spanish tortilla and is basically an omelette containing a lot of other ingredients, making it a heavier meal.
On the other hand, to make a simple omelette, eggs are beaten with a little water and poured onto a hot frying pan, cooking it at high heat. When it comes to a French omelette, fillings are dropped onto the cooked eggs and the omelette is folded to cover the filling. Thus, one can have an omelette with just eggs, while additional ingredients can create a French omelette or an omelette tailored to one’s taste.
Some other differences between a frittata and an omelette include the fact that a frittata is open-faced, while an omelette is folded. Omelettes are typically eaten hot, while frittatas can be eaten at room temperature. Furthermore, omelettes are of French origin, while frittatas are of Italian origin.