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.

"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

Jill

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.

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

> I don't really care what Barron's has to say about it. I've never put
> spaghetti in an omelet

I tried one of those egg dishes that starts with leftover spaghetti
*once* and it was awful. Yuck. I thought I would like it because I
love carbonara, but I was wrong.

--
Food is an important part of a balanced diet.

On 30 Giu, 16:37, Brooklyn1 <Gravesend1> wrote:
> 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.

Frittata is not an omelette!
cheers
Pandy

On Sat, 30 Jun 2012 10:01:56 -0700 (PDT), Pandora >
wrote:

> On 30 Giu, 16:37, Brooklyn1 <Gravesend1> wrote:
> > 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.
>
> Frittata is not an omelette!

That's how I feel about it too. No how, no way.

--
Food is an important part of a balanced diet.