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.)
Servings: 2 servings
Bacon~ Avocado~ & Cheese Omelets With Tomat Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cheese; Egg; Fruit; Meat
The History of Recipes
Written cooking instructions as a concept can be observed far back into the far past, certainly as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that maybe, mostly, these old cookbooks were just simple hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the roman empire around 25BC a roman called Apicius created some documents detailing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, main meal and dessert, something that is very familiar to us today. Additionally, he recounts how the chefs of Roman times used a wide range of spices, including a few you will know such as thyme, mint and parsley. Moving our culinary historical trip onwards, we find a couple of recipe books which date from the 14th Century : one book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian food that appears on menues today, but rather descriptions of the types of food served to the wealthy. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including basil and rosemary. The introduction of these new herbs and spices created an eruption in recipe manuscripts, some of which are now in academic collections. The arrival of TV gave us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Bacon~ Avocado~ & Cheese Omelets With Tomat recipe.
