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.
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.