1 no ingredients
Directions
2 c Red Onions -- thinly sliced Artichoke & Roasted Red Pepper Frittata Recipe brought to you by Recipe
Ideas
2 TB Butter Or Olive Oil
10 oz Frozen Artichoke Hearts --
: thawed and quartered
2 lg Red Bell Peppers; -- roasted
: seeded and
2 TB Minced Fresh Herbs -- *see
: notes
6 lg Eggs -- lightly beaten
1/4 c Crumbled Feta Cheese
: Salt And Freshly Ground
: Pepper -- to taste
Oven 350=B0 F.
In a 9 or 10-inch non-stick oven proof skillet, sautJ onions in butter
until softened and just beginning to color. Add artichoke hearts and
continue to cook for a minute or two longer. Add red pepper, herbs,
eggs, cheese, salt and pepper and stir until eggs just begin to set.
Gently lift frittata and tilt skillet to evenly distribute any
uncooked eggs.
Place in a preheated 375 degree oven (or under a broiler at least 3
inches from heat) and cook until top is just set. Run a rubber or
wooden spatula around skillet to loosen frittata and invert onto a
serving plate. Serve warm or at room temperature.
Yield: 4-6 as an appetizer
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
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NOTES : Show 10/24
*Dill, tarragon, chives, chervil, parsley or a combination.
Recipe By : COOKING RIGHT SHOW #CR9746
From: Bill Spalding
Servings: 1 servings
Categories: Meat; Mexican; Vegetable
The History of Recipes
Written recipes as an idea can be traced way back into ancient history, at least as far back as the Egyptians, and maybe even further. However, in the main part, these old recipes were just very simple hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in The time of the romans 25BC a man called Apicius created a collection of scripts detailing recipes cooked by wealthy Romans. In his works, he describes how the meals were split into appetizers, main course and desserts, a style of dining still practiced today. Aspicius also tells us how the chefs of Roman times made use of many spices and herbs, including a few that will be familiar to modern cooks for example bay, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab cooking, including spices such as rosemary and coriander. These new herbs and spices created a torrent in books on cookery, many of which are now in private collections. When we get to the 20th century, cooking publications are in great demand, due to more people being able to read, increased leisure time and being a little richer. The TV revolution brought us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Artichoke & Roasted Red Pepper Frittata recipe.
