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
It is quite possible to prove the history of written cooking instructions far back into history, at least as far into history as early Egypt, and potentially, even further back. However, these, ancient records were just very basic hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe found, according to experts is a collection of tablets in the Sumerian language which show 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 tried it feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main course and afters, something that is very familiar to us today. Additionally, he informs us how the chefs of Roman times were skilled in the use of many herbs, including many that are still in use today such as bay, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from the East, including spices like parsley and basil. The introduction of these new foods and spices led to an increase in manuscripts on food, some of which are kept safe in private cookery archives. For the centuries that followed, the powerful and rich houses competed to offer the most extravagent meals, and as a result the best chefs and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century that formal cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes for their fellow cooks to enjoy. The introduction of the TV gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Brunch Spud Boats recipe.
