1 1/2 cup coarsely chopped round red o
1 vegetable cooking spray
1 cup chopped tomato
1/4 cup chopped g. onion
1/2 tsp pepper
1/4 tsp salt
1 1/2 cup frozen egg substitute, thawd
1/2 cup shredded reduced-fat sharp e
Directions
Cook potato in boiling water 10 - 12 min. until tender. Drain well.
Coat a large nonstick skillet with cookiing spary; place over
med-high heat until hot. Add potato, tomato, g. onion, and spices
until onion is tender.
Pour egg substitute over vegetable mixture. Cover, cook over med-low
heat for 15 minutes or until set. Sprinkle with cheese. Cover, cook 2
minutes until cheese melts. Cut into 6 wedges, serve immediately.
The Jenny Craig Cookbook
Servings: 6 servings
Cheddar-Potatoe Frittata Recipe brought to you by Recipe Ideas
Categories: Cheese; Mexican; Vegetable
The History of Recipes
Written cooking instructions as a concept can be observed way back into the distant past, certainly as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, mostly, these old cookbooks were just very simple hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to food historians are a few clay tablets in ancient Sumerian which recount the making 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 The time of the roman empire around 25BC a man called Apicius assembled a number of documents detailing recipes prepared by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Additionally, he tells us how the ancient chefs made use of a good variety of aromatic flavours, including some familiar names such as bay, rue and dill. Moving our culinary historical trip onwards, there are a couple of cookery books published in the 1300s - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian curry that appears on menues today, but rather recipes for the types of meals cooked for the rich and wealthy people of the period. In the 15th century, the Crusaders brought back a variety of foods and spices from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices prompted an outbreak in books on cookery, some of which still exist in private collections. Over the next few hundred years, the powerful families of Wesstern Europe competed to lay on the most extravagent banquests, and consequentially chefs and their recipes were at a premium. Even so, it wasn`t until the 1800s that cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and writing down recipes for their fellow cooks to enjoy. When we get to the 1900s, recipe books are highly popular as a result of better eduction, leisure time and having more money to spend. The arrival of TV brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Cheddar Potatoe Frittata recipe.
