Tuesday, March 16, 2010

Some Say Italian Omelet, Some say Frittata

Here is a breakfast that Peter Cerone recently made. I have always referred to them as Frittatas, but some may know them as Italian Omelets. No matter what you call it, they are still delicious.
"This probably wouldn’t fit into “Breakfast Sandwich Week” but here are some images of a breakfast “frittata” we made this weekend. I did cut it up and put it on a toasted English muffin.
Straight out of Wiki: A frittata is a type of Italian omelet, either simple or enriched with additional ingredients, such as meats, cheeses, vegetables and even pasta. It may be compared to a crust-less quiche or, in America, "scrambled eggs." A frittata is prepared in a frying pan like a traditional French omelet. However, whereas an omelet is cooked on a stove top and served folded, a frittata is not folded and is typically finished in an oven or under a broiler.

We decided to do half crumbled bacon/cheddar, half broccoli/cheddar/swiss. We also topped it with a light bread-crumb coating to give it a nice crisp crust on top. Enjoy!"

- Pete

Nice Fluff

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