Omelettes to Suit all Tastes
Eggs never went out of fashion among good cooks, and now with positive news on the health front, they’re back in style. Omelettes and frittatas are a essential part of elegant menus across the world, from the Masala omelette in India to the Italian Frittata, omelettes are a must for any refined brunch or light summer supper.
The difference between a frittata and an omelette is that the ingredients in the frittata are mixed into the eggs instead of folded into an omelette. Usually a frittata starts on the stovetop and then baked in the skillet in the oven. They are sometimes called flat omelettes or farmer’s omelettes. They are large and cut into slices to serve.
The book has 100 different scrumptious omelette recipes to start making omelettes like a pro.
112 pages | 23 x 17,5 cm.
Rights sold: Spanish and Catalan