2/3 cup finely chopped seeded
1 tomato
2 tbsp finely chopped red onion
1 pickled or fresh jalapeno
1 chili, or to taste, seeded
1 and minced. (wear rubber
1 gloves)
2 tbsp minced fresh coriander
1 (cilantro)
1 tbsp fresh lime or lemon juice
OMELET
4 large eggs
2 tbsp water
1 tbsp unsalted butter
3 slices of lean bacon,
1 cooked and crumbled
1 small avocado (preferably
1 california) peeled and
1 chopped in half-inch cubes.
1/2 cup coarsely grated monterey
1 jack (about 2 oz)
Directions
In a small bowl stir together the tomato, the onion, the
jalapeno, the coriander, the lime juice, and salt and pepper to taste
until the salsa is combined well. In a bowl whisk together the eggs,
the water, and salt and pepper to taste.
In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon
of the butter over moderately high heat until the foam subsides, pour
in half the egg mixture, tilting the skillet to spread the egg
mixture evenly over the bottom, and cook it for 1 minute, or until it
is almost set. Sprinkle half the omelet with half the bacon, half the
avocado, peeled and cut into 1/2 inch pieces, and half the Monterey
Jack and cook the Omelet for 1 minute, or until it is set. Fold the
omelet over the filling, transfer it to a plate, and keep it warm.
Make another omelet in the same manner with the remaining butter, egg
mixture, bacon, avocado, and Monterey Jack and serve the omelets with
the salsa over. Serves 2. (or 3 if you have enough other things in
the breakfast.) David Oesterreich Indianapolis, IN
Servings: 2 servings
Bacon Avocado & Cheese Omelets With Tomato Sa Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cheese; Egg; Fruit; Meat
The History of Recipes
It is actually possible to trace the history of recipes far back into antiquity, in fact as far back into recorded history as ancient Egypt, and quite possibly further than that. In practice though, sadly, these ancient cook books were just basic pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a collection of stone tablets in ancient Sumerian 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 having made those who drank it feel exhilarated and blissful. As we move into Roman times 25BC a roman called Apicius wrote some documents showing how to cook the recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were separated into appetizers, main course and dessert, something we still use today. Aspicius describes how the Romans made use of a good variety of spices, including a few that are still present in modern kitchens such as thyme, rue and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from the East, including spices like coriander, parsley, and basil. These new culinary innovations led to an increase in publications on food, many of which still exist in private cookery archives. During the next few centuries, the powerful and wealthy houses strove to lay on the most exotic meals, and as a result the best chefs and their recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. By the advent of the 20th century, cook books are starting to become popular mostly due to increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Bacon Avocado & Cheese Omelets With Tomato Sa recipe.
