1 cup fresh asparagus cut in 2
1 pieces or 1/2 a 10-oz
1 package of frozen asparagus
1 cup sliced fresh mushrooms
1/4 cup sliced green onion
6 eggs
1/2 cup milk
1/4 tsp salt
1/8 tsp ground nutmeg
1 cup shredded swiss or
1 gruyere cheese
2 tbsp snipped parsley, optional
Directions
Cook fresh asparagus, mushrooms, and green onion in a small amount of
boiling water about 7 minutes or till tender. (Or cook frozen
asparagus, mushrooms, and green onion according to asparagus package
directions.) Drain.
In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper.
Beat with fork or rotary beater till blended. Stir in cooked
vegetables and Swiss or Gruyere cheese. Turn egg mixture into a
greased 10x6x2 baking dish.
Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till
set. Sprinkle with snipped parsley, if desired. Serves 4.
Note: You can mix it up the night before, put in the pan and chill,
and just pop it in the oven the next morning.
Source: Better Homes & Gardens New Casserole Cook Book Shared by: Sue
Bryant
Servings: 4 servings
Baked Asparagus & Mushroom Omelet Recipe brought to you by Recipe Ideas
Categories: Breakfast; Egg; Mushroom; Vegetable
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into ancient history, at least as far back as ancient Egypt, and possibly even further. Interesting though that maybe, generally, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to historians are a few clay tablets in Sumerian which describe 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 anyone who tried it feel exhilarated and blissful. Moving on, we have a couple of interesting cookery books from the 1300s - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books are unconnected to the spicy food that is served today, but instead descriptions of the types of meals cooked for the upper classes of the period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, such as parsley and basil. The introduction of these new tastes caused an eruption in recipe manuscripts, many of which are kept safe in private cookery archives. During the next few centuries, the rich families of Wesstern Europe competed to lay on the most exotic banquets, and because of this cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. The revolution that is television brings us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Baked Asparagus & Mushroom Omelet recipe.
