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 possible to follow the history of transcribed cooking instructions way back into antiquity, at least as far as pharonic Egypt, and maybe further still. Interesting though that is, mostly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe in existence, according to food historians is a series of tablets in ancient Sumerian 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 making drinkers feel blissful. Progressing into Roman times around 25BC a roman called Apicius compiled a few scripts describing recipes enjoyed by the Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Additionally, he tells us how the early Romans made use of a wide range of herbs and spices, including a few that will be familiar to modern cooks like bay, rue and dill. For the centuries that followed, the rich and powerful families of Wesstern Europe competed with each other to serve the most extravagent meals, and as a consequence, the best cooks and their recipes were at a premium. However, it wasn`t until the 19th century that fine cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the twentieth century, cookery publications are in high demand, mostly as a result of more people being able to read, people having more leisure time and having more money to spend. |
We hope you enjoy this Baked Asparagus & Mushroom Omelet recipe.
