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The Italian word frittata derives from friggere and roughly means 'fried'. This was originally a general term for cooking eggs in a frying pan (or skillet in the US), anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish omelette, made with fried potato.
The article says "Frittata is an egg-based dish similar to an omelette or quiche" but doesn't really explain what makes a frittata different from a standard omelette. I came here trying to find the answer to that question and still don't know. Thanks --Irrevenant [ talk] 04:22, 9 September 2010 (UTC) I second that. Anyone know?
Quiche is an unexpectedly great meal prep candidate — and this quiche muffin recipe should be Exhibit A. These egg cups are full of chopped ham, spinach, tomatoes, green onions and Parmesan ...
Frittata: Savory An Italian egg-based dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. Frozen custard: Sweet United States: A cold dessert similar to ice cream, but made with eggs in addition to cream and sugar. Gari foto [31] [32] Savory West Africa: Gyeran-mari ...
Preheat oven to 350°F. Crack the eggs into a medium bowl and whisk until all of the yolks have broken. Add the spinach and the milk and mix well.
Frittata: an open-faced omelette containing meat, cheese, potatoes, peas, asparagus, peppers, cucuzza (i.e., squash), onions, and other vegetables, alone or in combination. These can be eaten by themselves or on sandwiches. Italian sausage: pork sausage with annise and spices Sausage and peppers
For both Alton and Antonia, butter is key to making an omelet. "More butter's always good," he told her, and they both liberally coated their pans with butter. 5.
Kuku or kookoo (Persian: کوکو) is an Iranian and dish made of whipped eggs with various ingredients folded in. It is similar to the Italian frittata, the French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and is cooked for a shorter time, over a low heat, before being turned over [1] or grilled briefly to set the top layer. [2]