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
We can trace the history of written recipes far back into history, certainly as far back into recorded history as early Egypt, and potentially, even further back. Having said that, in the main part, these old cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to experts is a series of 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 having made anyone who drank it feel wonderful. Later on, in Roman times around 25BC a roman called Apicius wrote a few documents detailing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a style of dining still practiced today. He also recounts how the chefs of Roman times made use of many spices, including some familiar names for example thyme, mint and dill. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including spices like basil and coriander. The introduction of these new foods and spices created an eruption in manuscripts on food, many of which still exist in private collections. For the next few years, the powerful and wealthy competed to serve the most extravagent meals, and because of this the best chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century that formal cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and writing down recipes common in their social group. The introduction of the TV gave us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Bacon~ Avocado~ & Cheese Omelets With Tomat recipe.
