# Am I making a frittata? **URL:** \ **Category:** Cafe Society\ **Created:** [October 30, 2018, 4:07pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730 "2018-10-30T16:07:56Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [October 30, 2018, 4:07pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/1 "2018-10-30T16:07:56Z")
This morning I sautéed some mushrooms and onions, added some sausage to brown, whisked together four eggs, some heavy cream, salt pepper, and some thawed chopped spinach, poured the egg mixture over the (drained) mushroom/onion/sausage mixture, and put it into a 350º oven. Am I making a frittata? I’ve never made one. (Actually, I’m not sure I’ve ever eaten one.) ---
**Author:** ![DCnDC](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dcndc/32/2842_2.png) [@DCnDC](https://boards.straightdope.com/u/DCnDC)\ **Post date:** [October 30, 2018, 4:17pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/2 "2018-10-30T16:17:08Z")
Frittata, as is my understanding, roughly translates to “fried,” so in that sense, no. Other than that, yes. ---
**Author:** ![Kron](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kron/32/12444_2.png) [@Kron](https://boards.straightdope.com/u/Kron)\ **Post date:** [October 30, 2018, 4:17pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/3 "2018-10-30T16:17:42Z")
Yup, that sounds like a particularly good frittata as well. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [October 30, 2018, 4:19pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/4 "2018-10-30T16:19:15Z")
That’s roughly what I do when I make a frittata. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [October 30, 2018, 4:39pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/5 "2018-10-30T16:39:27Z")
I put some shredded cheddar on top and put it back in the oven to melt. It was good, whatever it was. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [October 30, 2018, 4:42pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/6 "2018-10-30T16:42:40Z")
It sounds like you made a “scramble,” and maybe even a “Joe’s Special.” > **[Joe's Special](https://en.m.wikipedia.org/wiki/Joe%27s_Special)** > > Joe's Special is a dish that originated in San Francisco. It always includes eggs, spinach and ground beef. Other common ingredients include onions, garlic and sometimes mushrooms, and various spices. It is a scramble. > Although the dish has been served for decades at many restaurants throughout the San Francisco Bay Area including several with "Joe's" as part of their names, it was popularized by Original Joe's, a restaurant in San Francisco's Tenderloin District. During World War II, a serving ... ---
**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\ **Post date:** [October 30, 2018, 4:53pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/7 "2018-10-30T16:53:04Z")
Sounds like a frittata to me. And it _does_ sound good. I haven’t made one in awhile, and you’ve inspired me to stir one up tomorrow morning. Let’s see, I have eggs, breakfast sausage, asparagus, and cheese. ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [October 30, 2018, 4:54pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/8 "2018-10-30T16:54:23Z")
Oven omelet? ---
**Author:** ![Johnny\_Bravo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_bravo/32/493_2.png) [@Johnny\_Bravo](https://boards.straightdope.com/u/Johnny_Bravo)\ **Post date:** [October 30, 2018, 4:57pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/9 "2018-10-30T16:57:24Z")
Sounds closer to quiche than fritatta. Next time invite me over and I’ll be able to give a more expert opinion. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [October 30, 2018, 5:03pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/10 "2018-10-30T17:03:43Z")
> [@Ukulele\_Ike](#): > > It sounds like you made a “scramble,” and maybe even a “Joe’s Special.” > > [Joe's Special - Wikipedia](https://en.m.wikipedia.org/wiki/Joe%27s_Special) A “Guiseppe’s Special,” perhaps? Joe’s needs hamburger. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [October 30, 2018, 5:08pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/11 "2018-10-30T17:08:58Z")
> [@Johnny\_Bravo](#): > > Sounds closer to quiche than fritatta. Doesn’t quiche have the cheese mixed in, and isn’t it baked in a pie crust? ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [October 30, 2018, 7:28pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/12 "2018-10-30T19:28:36Z")
That sure sounds like a frittata to me. Add some potatoes and you’d have a tortilla. ---
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [October 30, 2018, 7:32pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/13 "2018-10-30T19:32:15Z")
Traditionally, a fritatta is made by partially cooking the mixture on the stove top, then finishing the top under the broiler. Other than that, you made a fritatta. Except omit the cream. Joe’s Special is a scramble. The mandatory ingredients are ground beef, spinach, onion and garlic. Mushrooms optional. I always add them in, and then bastardize it by topping with Monterey Jack cheese. Best served with nicely toasted San Francisco sourdough bread on the side. ---
**Author:** ![jasg](https://avatars.discourse-cdn.com/v4/letter/j/f0a364/32.png) [@jasg](https://boards.straightdope.com/u/jasg)\ **Post date:** [October 30, 2018, 8:52pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/14 "2018-10-30T20:52:02Z")
> [@MrDibble](#): > > That sure sounds like a frittata to me. Add some potatoes and you’d have a tortilla. Yep. Another vote for adding sliced or diced potatoes - brown 'em with the bacon/sausage then add veggies, cheese and well beaten egg & cream/milk. Top with Parmesan after egg starts to set. I don’t bother with the oven at this point, just a covered frypan on medium heat. Recently I varied things a bit by using shredded hash-browns. Browned on one side, flipped & partially browned then added cheese & eggs. Covered until egg was cooked. Creamy, puffy, cheesy eggs on a crunchy base of hash-browns. ---
**Author:** ![sitchensis](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sitchensis/32/4892_2.png) [@sitchensis](https://boards.straightdope.com/u/sitchensis)\ **Post date:** [October 30, 2018, 9:27pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/15 "2018-10-30T21:27:07Z")
I’d call it an egg bake. A frittata is started on the stove and then moved to the oven or broiler. ETA: On rereading the OP. I guess I’d call that a frittata. I’d keep in on the stove until the bottom was set and then bake it but it probably works the same. ---
**Author:** ![Fiddle\_Peghead](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fiddle_peghead/32/3506_2.png) [@Fiddle\_Peghead](https://boards.straightdope.com/u/Fiddle_Peghead)\ **Post date:** [October 30, 2018, 9:43pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/16 "2018-10-30T21:43:29Z")
> [@DCnDC](#): > > Frittata, as is my understanding, roughly translates to “fried,” so in that sense, no. > > Other than that, yes. So in other words, no? 🙂 ---
**Author:** ![Musicat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/musicat/32/20189_2.png) [@Musicat](https://boards.straightdope.com/u/Musicat)\ **Post date:** [October 30, 2018, 10:05pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/17 "2018-10-30T22:05:59Z")
At Phil’s Diner, formerly an LA/North Hollywood hangout, that was very close to a _Mish Mosh_ except for the oven part. A _Mish Mosh_ is fried potatoes with an omelet mixture poured over it, finished on the grill[sup]\*[/sup]. Included is chopped onions and chopped cheese. Add chopped mushrooms and you have an _Idiot’s Mish Mosh_. Dunno why, but it is. - Finished in a skillet which is brought to the table, it is a _skillet breakfast_, at least at Pana Coffee House in Los Feliz (also not there anymore). ---
**Author:** ![Ulfreida](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ulfreida/32/8014_2.png) [@Ulfreida](https://boards.straightdope.com/u/Ulfreida)\ **Post date:** [October 30, 2018, 10:17pm UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/18 "2018-10-30T22:17:55Z")
Whatever you call it it sounds very tasty. ---
**Author:** ![DavidwithanR](https://avatars.discourse-cdn.com/v4/letter/d/3bc359/32.png) [@DavidwithanR](https://boards.straightdope.com/u/DavidwithanR)\ **Post date:** [October 31, 2018, 12:44am UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/19 "2018-10-31T00:44:26Z")
Quiche definitely isn’t quiche without its crust. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [October 31, 2018, 1:02am UTC](https://boards.straightdope.com/t/am-i-making-a-frittata/823730/20 "2018-10-31T01:02:02Z")
Well, he did saute the meat, onions, and spinach before adding the egg, so it’s still at least partly fried. [Next page](https://boards.straightdope.com/t/am-i-making-a-frittata/823730.md?page=2)