3 medium baking potatoes, scrubbed
1 no-stick cooking spray
2 tbsp olive oil
3 oz chopped lean ham or canadian bacon
1/3 cup diced zucchini
1/3 cup diced red bell pepper
3 green onions, with tops, sliced
6 eggs, beaten
2 tbsp grated parmesan cheese
1 salsa for serving
Directions
To make potato shells: Prick potatoes with a fork and bake in a
microwave oven on a plate on high (100 percent) 7 to 11 minutes,
rotating after 3 minutes, until tender when pierced with a knife. Or
bake in a conventional oven at 450 degrees 50 to 60 minutes. They
should be soft but firm enough to dice.
Preheat oven to broil. Cut potatoes in half lengthwise and scoop out
pulp, leaving a 1/2-inch shell. Dice scooped-out potato. Spray both
sides of potato shell with cooking spray. Place right side up on a
baking sheet and broil until edges are browned and top is slightly
crisp but not dry, 3 to 4 minutes. (Shells may be refrigerated
overnight. Refrigerate cooked potato separately. Bring both to room
temperature before filling.)
To make filling: Preheat oven to 500 degrees. In a large skillet,
preferably non-stick, over high heat, heat 1 tablespoon of oil until
hot. Saute potato pulp, turning with a spatula until they begin to
turn golden, about 5 minutes, adding more oil if needed. Stir in ham,
zucchini and red pepper and saute, stirring, until vegetables soften
slightly, about 3 minutes. Add eggs, reduce heat to medium-low, and
cook, stirring lightly, until very loosely set. Stir in green onions.
Fill potato shells and sprinkle tops with cheese, if desired. Place
potatoes on baking sheet and bake 5 minutes, or until eggs are set
and cheese melts. Serve with salsa, if desired.
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking Submitted By MARK ALEXANDER
On 19 FEB 1995 1959 GMT
Servings: 6 servings
Brunch Spud Boats Recipe brought to you by Recipe Ideas
Categories: Brunch
The History of Recipes
Written cooking instructions as a concept can be observed way back into the far past, certainly as far as the Egypt of the Pharoahs, and maybe further still. In practice though, in the main part, these old recipes were just very basic pictorial recipes for food preparation.
As our culinary historical trip moves on a few more years we find a couple of cookery books which appeared in the 14th Century : one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the spicy food that we all know today, but rather recipes for the types of meals enjoyed by the nobility of that time. By the arrival of the 1900s, cookbooks were highly popular mostly as a result of better eduction, people having more leisure time and being a little richer. |
We hope you enjoy this Brunch Spud Boats recipe.
