Yeah it’s a frittata, not an omelet. There are a couple of things that separate the omelet from the frittata. Frittatas are not folded like and omelet would be. Also, the ingredients are added to the beaten egg mixture, not folded in side, and the eggs are often beaten more than the omelet it incorporate more air, making frittatas fluffier than omelets. As to serving them, the frittata is usually cut into pie shaped slices where as omelets are often served whole. So let’s make a simple frittata.
Here’s what you’ll need:
- 6 eggs, beaten
- 1-ounce Parmesan, grated
- 1/2 teaspoon black pepper
- Pinch salt
- 1 teaspoon butter
- 1/2 cup chopped roasted asparagus
- 1/2 cup chopped country ham
- 1 tablespoon chopped parsley leaves
Preheat oven to broil setting so that we can set the top of the frittata.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Let this cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.