On Sat, 30 Jun 2012 11:28:23 -0400, "jmcquown" >
wrote:

>
>"Brooklyn1" <Gravesend1> wrote in message
.. .
>> On Sat, 30 Jun 2012 10:04:16 -0400, "jmcquown" >
>> wrote:
>>
>>>
>>>"Brooklyn1" <Gravesend1> wrote in message
...
>>>> PanDOODOO wrote:
>>>>>
>>>> A shellfish omelet... BLECH... doesn't get more TIAD except for the
>>>> asparagus... asparagus with seafood is as TIAD as mushrooms with
>>>> seafood.
>>>
>>>
>>>Technically a frittata isn't an omelet.
>>
>> "Technically".
>>
>> frittata [frih-TAH-tuh]
>> 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.
>>
>
>I don't really care what Barron's has to say about it. I've never put
>spaghetti in an omelet

Me neither, I prefer fried potatoes, onions, and peppers.