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What is the difference between stratas and frittatas?

I grew up eating eggs fried, scrambled, poached or made into a delicious western sandwich. Quiche would have been a pretty fancy dish for my immigrant Irish mom to make. Maybe that’s why when I hear strata or frittata I have this momentary brain freeze and I have to stop and think,  which one is made with the bread again? I’m guessing I may not be the only one.  So, for all of us who are too afraid to ask what the heck is the difference between a strata and a frittata, here it is.  And for you culinary wizards, skip ahead to the recipes.


A frittata is a round omelet. Unlike a regular omelet that is folded to make a semi-circle shape with the fillings in the centre, a frittata is not folded so it keeps the round shape of the skillet and the fillings are mixed into the beaten eggs. To cook the surface of the eggs, the skillet can be covered and continue to cook on a stove-top or the skillet (check that it’s oven-proof) can go into the oven to finish cooking the eggs.

Frittata recipes:

TIP: One night a week, plan to have breakfast for dinner.  Use up leftovers to make a quick and delicious frittata.


A strata is a sweet or savoury egg-bread casserole that’s baked in the oven or microwaved. Stratas can be made with a variety of taste fillings including meats, cheese, vegetables or fruits.  Usually the bread and fillings are layered in a casserole dish with the egg mixture poured over top.  The dish can be prepared the night before (or at least 2 hours before cooking) to allow time for the bread to soak up some of the egg mixture.

Strata recipes:

TIP: Buy some reduced or marked-down bread at your grocery store.  A nice, “less than fresh” cheese bread or baguette is perfect to make a strata. And who doesn’t love to save money? Do you have a favourite filling combination to share?

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