2 apples, peeled, cored & thinly sl
8 tbsp butter
8 eggs
8 tsp cream
1 salt & pepper
2 tbsp butter
8 tbsp diced brie cheese
Directions
Saute apple in butter. Beat together eggs, cream, and salt & pepper
until blended but not frothy. Melt butter in omelette pan over high
heat until foam begins to recede but before beginning to color. Pour
in egg mixture and prepare omelette, beating to lighten but still
allowing it to set on the bottom.
Fill with sauteed apples and diced Brie cheese cubes. Fold or roll and
slide out of pan onto a heated plate.
Gail's Notes: YUM! Good luck trying to "dice" Brie, tho!
Source: Dairy Hollow House, Eureka Spgs., AR
Posted on GEnie Food & Wine RT Aug 31, 1993 by FOOD.N.WINE [Gail]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes
Servings: 4 servings
Apple-Brie Cheese Omelet Recipe brought to you by Recipe Ideas
Categories: Apple; Breakfast; Cheese; Egg; Fruit
The History of Recipes
Recipes as a concept can be observed far back into the far past, certainly as far back as early Egypt, and possibly even further than that. However, sadly, these ancient records were just very simple hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to academics are some ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius created a number of documents detailing recipes cooked by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, entrees and desserts, a very modern way of dining. This early Roman chef informs us how the early Romans used many aromatic flavors, including some that we all recognise such as basil, mint and parsley. During the following few hundred years, the families of Europe competed to offer the most exotic meals, and as a result chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 1800s the formal cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookbooks were in great demand, mostly due to increased literacy, leisure time and having more disposable income. The arrival of television gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Apple Brie Cheese Omelet recipe.
