James Silverton wrote:
>
> I used to quite like omelets made on a griddle in University cafeterias.

The thin folded style is also common in the military. It's one of
several styles of olmette that I like, but i don't have the big grill to
make this style for myself.

> I suppose the eggs could be called scrambled since they were cooked at a
> high temperature, tho not browned much, and they were not soft like a
> French omelet or Spanish Frittata (both of which I like.)

The puffy baked frittata style I do have the equipment for. Very
different from the thin folded star but I like both types. I like to
finish my frittata style omlettes in the oven after starting them in the
frying pan on the range.