To do justice to Mike’s Bacon Chipotle Frittata, I had to post a picture in this blog instead of Stef Snaps. It was perfectly fluffy, with the right amount of flavor from the bacon and shallots – the acidic tomatoes and a bite from the chipotle pepper. Above all that, he made it in his cast iron skillet and finished it in the broiler.

frittata in skillet

frittata served

An Italian omelet that usually has the ingredients mixed with the eggs rather than being folded inside, as with a French omelet. It can be flipped or the top can be finished under a broiling unit. An omelet is cooked quickly over moderately high heat and, after folding, has a flat-sided half-oval shape. A frittata is firmer because it’s cooked very slowly over low heat, and round because it isn’t folded.

Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.


  1. mike

    Ok…gotta toot my own horn on this one… it tastes as good as it looks…I’m on a cast iron cooking kick lately…hoping santa brings us a few more cast iron pieces for X-mas. I’ll keep posting my new found discoveries…er…stef will 🙂

  2. And if I haven’t said this enough times – I need to find a man who will cook for me! Also, who will clean the kitchen afterwards as well!

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