Incredible, Edible Egg Dishes


Omelets, frittatas, stratas, quiches ... oh my. There are just so many ways to cook America's most versatile food. We all scramble, poach, fry and boil, but how do we prepare the fancier sounding dishes? In the following guide, the American Egg Board explains the differences between the four dishes and offers great recipes for your cooking and eating pleasure.


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Omelets


Omelets, brought to us by the ancient Romans, are made with beaten eggs cooked into a flat round and then rolled or folded. Omelets can hold, or be topped with, virtually any savory or sweet food, from artichokes and zuccini to peanut butter and jam. The filling and topping possibilities are endless, limited only by the cook's imagination and refrigerator contents.


More Omelets

Frittatas


Don't be fooled by the name. A frittata is the simplest of all the egg dishes to make. It's merely an unfolded Italian omelet with all the filling ingredients cooked on top. You can make it on top of the stove until almost set and then finish it in a number of ways: under the broiler, in the oven, turned over in the pan, or simply covered and allowed to stand off the heat until the top is completely cooked.


Frittata Recipes

Stratas


A strata involves layers of milk, egg, cheese and bread baked into a puffy casserole. The strata is not only a good way to make dry bread and cheese tasty, it's also an economical way to put to good use the dribs and drabs of other foods in your fridge. Stratas are a great versatile dish for families and cooks on the move -- you can even prepare it the day before.


Stratas

Quiches


Simply put, a quiche is an unsweetened custard pie. Despite its fancy French name, a quiche is a wonderful foil for leftovers, a fact well known to smart restaurateurs who often call it the 'quiche of the day' and fill it with whatever undersold the previous day. It can be flavored with virtually any chopped, well-drained food ranging from the most pedestrian to the most chic.


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