Frittata vs. Omelette — What's the Difference?

Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. The word frittata is Italian and roughly translates to "fried".

In cuisine, an omelette or omelet is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above.

An open-faced omelet with ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling.

A dish consisting of beaten eggs cooked until set and folded over, often around a filling.

A crustless quiche: a molded omelette in which vegetables, cheese, etc., are mixed into the eggs and cooked together.

A dish made with beaten eggs cooked in a frying pan without stirring, flipped over to cook on both sides, and sometimes filled or topped with cheese, chives or other foodstuffs.

Italian omelet with diced vegetables and meats; cooked until bottom is set then inverted into another pan to cook the top

(computing) A form of shellcode that searches the address space for multiple small blocks of data ("eggs") and recombines them into a larger block to be executed.

Beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly