The Omelet and Frittata Center
"Explore these omelets, frittatas and oven baked omelets."
Ah,
the versatility of eggs!
You can make great dishes for breakfast, brunch,
or dinner. And omelets head the list. But you don’t even have
to be a good omelet maker. An oven omelet will do—and they’re
easier.
Oven omelets come in three types. A frittata is started on the stovetop
and then finished under the broiler. A puffy omelet is started on the
stovetop and then baked in the oven. And an oven omelet is, well, baked
in the oven completely. We’ll give you recipes and directions
for each.
Featured
Article
How
to Build a Frittata: Do you have a favorite omelet recipe?
You can build a great frittata with the same ingredients that you
would use in an omelet. Here’s a step-by-step guide:
Featured
Recipes
-
Fresh Tomato Frittata:Whether for breakfast or lunch, frittatas are quick and easy to fix. You can cook them in any oven-proof pan and since you don’t have to turn them, even the clumsy among us can turn out beautiful frittatas.
- Irish
Omelet: An Irish omelet is light and fluffy, almost like a soufflé. It makes a great light brunch dish. The traditional Irish omelet does not have cheese but we think that the cheese gives it a bit more flavor and fat so that it’s more flavorful and not dry.
- Baked
Omelet: This is a puffy omelet recipe. It will mushroom in the oven and then fall back as it cools. Still, it is a lighter omelet than what is fixed on the stovetop.
- Bacon
and Potato Frittata: The difference between a frittata and an omelet is that the ingredients in the frittata are mixed into the eggs instead of folded into an omelet. Usually a frittata is partially baked in the skillet. This recipe calls for potatoes, bacon, and onion. If you prefer, make it as an omelet.
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