What’s the Difference Between an Omelette and an Egg Casserole?
You’ll see omelettes and egg casseroles used interchangeably, but there is a key difference. Omelettes are simply eggs cooked in a frying pan, while egg casseroles are baked dishes that use eggs as a key ingredient. The word “omelette” comes from the French omelette and the Italian omelette. Both dishes are essentially eggs cooked in a thin, flat pan.
Casseroles, on the other hand, are made with a different kind of batter and have different ingredients.
An omelette is made with a thin layer of batter, while an egg casserole uses a thicker batter. Omelettes are generally made with just eggs, butter or oil, and sometimes salt or pepper. No other ingredients are typically added.
An egg casserole is made with a thicker batter that includes other ingredients. Common additions to a casserole batter include bread crumbs, flour, milk, potatoes, carrots, herbs and cheese. The casserole is then baked at a low temperature until the ingredients are cooked through.
Omelettes and egg casseroles are both made with eggs, but there are a few other key differences. First, casseroles are baked and omelettes are fried. Second, casseroles are usually savory and omelettes are usually sweet. Finally, casseroles are often larger and have a more substantial texture while omelettes are more like tiny eggs.
Both omelettes and egg casseroles are quick, easy, and inexpensive meals. The main difference between the two is that omelettes are made with raw eggs, while egg casseroles are precooked. So, whether you’re looking for an easy breakfast or an easy weeknight dinner, an omelette or egg casserole is the perfect choice.