3/4 lb fresh asparagus spears *
3/4 cup lo-fat cottage cheese
1/8 tsp salt
1 cup sliced fresh mushrooms
6 eggs
2 tsp prepared mustard
1/8 tsp pepper
1 sm tomato, cut in wedges
Directions
* or one 10-oz pkg frozen cut asparagus Cook fresh asparagus spears
in a small amount of boiling water for 8-10 minutes or till
crisp-tender; drain. Reserve 3 spears for garnish; cut remaining
asparagus into 1" pieces. Or, cook frozen asparagus according to
package directions; drain. Set aside.
Meanwhile, in a medium mixing bowl beat eggs till foamy. Beat in
cottage cheese, mustard, salt, and pepper; set aside.
Spray a 10" ovenproof skillet with Pam. Cook mushrooms over medium
heat till just tender. Stir in asparagus pieces. Pour egg mixture
over mushrooms and asparagus (if using fresh asparagus, arrange the 3
reserved spears on top.) Cook mixture over low heat about 5 minutes
or till mixture bubbles slightly and begins to set around edges.
Bake frittata, uncovered, in a 400 deg F oven about 10 minutes or
till set. Garnish each serving with tomato.
Servings: 4 servings
Asparagus Frittata Recipe brought to you by Recipe Ideas
Categories: Mexican; Vegetable
The History of Recipes
It is possible to track the history of written recipes back into distant history, certainly as far back into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a series of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. During the time of the Roman Empire a roman called Apicius created a few documents showing how to cook the recipes cooked by wealthy Romans. He recounts how the meals were split into appetizers, entrees and dessert, a style of dining still practiced today. He also recounts how the ancient chefs made use of a good variety of herbs and spices, including many that are still in use today for example basil, rue and asafoetida. As our culinary historical trip moves on a few more years there were some interesting books dating from the fourteenth century - one book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the curry that is popular today, but instead accounts of the types of meals served to the rich people of that time. In the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices created a surge in manuscripts on food, many of which are now in private cookery archives. Like it or not, the introduction of television gave us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Asparagus Frittata recipe.
