What to call it — an omelette, frittata or quiche? While this trinity of brunch egg dishes all contain eggs, the preparation methods vary. All are delicious but here’s what defines them.
The traditional French omelette contains eggs, a splash of water and a pinch of salt and pepper. The briskly whipped eggs are cooked in clarified butter then turned out of the pan when still a little custardy and unset. These (colorless) omelettes are rolled up like a business letter and served with only a few herbs. In North America, we seem to want to ‘clean out the fridge’ so to speak, adding just about anything and everything. This version is cooked until mostly dry on top and golden on the bottom. As a rule, they are folded over once, then served.
Frittatas are generally thicker than omelettes. The ingredients are mixed in, instead of sprinkled on. While started on the stove, sometimes they are finished under the broiler then served in slices like a pie.
Quiche, on the other hand, is a savory custard baked in a pastry crust or a potato crust. Quiche gets its richness from the addition of whole milk, half & half or even heavy cream. Just to add another twist to the mix — enter the ‘crustless quiche-omelette’.
This particular meal at our house, was one of those ‘clean out the fridge’ ideas that turned out absolutely wonderful. I had posted the salmon/dill scones on a blog a number of years ago. They made an ideal compliment for this meal.
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- 6 slices bacon, cooked & crumbled
- 1/3 cup onions, chopped
- 100 grams (4-5 medium) fresh mushrooms, sliced
- 2 cloves garlic, minced
- 1 fresh Roma tomato, diced
- 1 large avocado, peeled, seeded & chopped
- 60 grams mozzarella or white cheddar cheese, grated
- 6 large eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 large avocado, sliced for on top
- 2 cups flour
- 2 tsp baking powder
- 170 grams grated cheese of your choice
- 60 grams smoked salmon (or use 1 can drained red salmon)
- 1/3 cup fresh dill, chopped
- 1 egg
- 3/4 cup buttermilk
- 1/3 cup oil
- 110 grams cream cheese,
Ingredients
Baked Omelette
Salmon/Dill Scones
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- Preheat oven to 350 F. Spray a deep pie plate with cooking spray.
- In a skillet, saute bacon until cooked but not real crisp; dry on paper towel & crumble. Add onions, mushrooms & garlic to skillet, sauteing in bacon drippings until tender crisp. Chop tomato & 1 avocado. Grate cheese. In a bowl, whisk together eggs, milk, salt & pepper. Add all prepared ingredients; gently stir.
- Pour mixture into pie plate distributing evenly. Bake 35-40 minutes, rotating once half way through. Let omelette cool for 5 minutes. Top with remaining sliced avocado & serve.
- Preheat oven to 350 F. Line 8 muffin cups with paper liners. In a bowl, mix together flour & baking powder. Add grated cheese, smoked salmon & dill. In a separate bowl, whisk egg, buttermilk & oil.
- Place half of the wet ingredients into the dry ingredients & stir well. Then add the rest of the wet ingredients & mix until completely combined. Spoon into paper liners until each is filled halfway, then place a heaping tsp of cream cheese in the middle of each scone. Divide the rest of the batter between the 8 cups.
- Bake for 10 minutes, rotate pan & continue to bake for another 10 minutes or until scones are just browning on top & test done.