Though a frittata is similar to an omelet (also spelled omelette) as a list of ingredients, the difference comes in how they're cooked. With a frittata, you combine the filling ingredients with raw, beaten eggs rather than spreading them over mostly cooked egg. And instead of folding the egg mixture over the filling at the end, as you would an omelet, a frittata is not folded. The filling is dispersed with the raw egg and they cook together, more like a crustless quiche and flipped whole on the stovetop or, my preference, finished in the oven. Frittatas are cooked slower and at a lower temperature than an omelette. And for frittatas the eggs are beaten until frothy to incorporate more air to create a fluffier, thicker final dish that can hold more filling.