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 quite feasible to prove the history of transcribed cooking instructions way back into antiquity, at least as far as pharonic Egypt, and maybe even further. Interesting though that maybe, sadly, these old cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered so far, according to experts in ancient history is a series of stone 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 drinkers feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created a few documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into starters, entrees and desserts, a very modern way of dining. Aspicius also describes how the early Romans were skilled in the use of a wide range of aromatic flavors, including a few that are still present in modern kitchens such as thyme, fennel and dill. Later, we find a couple of recipe books which appeared in the 1300s ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian curry that we all know today, but rather accounts of the types of food prepared by the cooks of the rich and powerful. Later on in the 1400s, people returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including spices such as rosemary and coriander. The introduction of these new foods and spices was responsible for a surge in recipe books, most of which are now in private cookery archives. For the centuries that followed, the upper classes competed to serve the most exotic meals, and because of this chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 1800s that cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and recording popular recipes of the day. By the time we get to the 20th century, cookbooks were highly popular mostly as a result of higher levels of literacy, leisure time and a general increase in wealth. The arrival of television gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Asparagus Frittata recipe.
