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
Food historians have traced the existance of recipes way back into antiquity, in truth as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, mostly, these old recipes were just basic pictorial instructions for food preparation.
Interestingly, the most ancient recipe found, according to experts in ancient history are some tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later on, in Roman times 25BC a roman called Apicius compiled a few scripts which described recipes prepared by his fellow Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, main course and desserts, something that is very familiar to us today. This early Roman chef tells us how the ancient chefs were skilled in the use of many spices, including many that are still in use today such as thyme, mint and dill. As our culinary historical trip moves to more modern times there are a couple of books which were published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the spicy food that appears on menues today, but instead descriptions of the types of food prepared for the rich and wealthy people of the period. In the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas created an outbreak in manuscripts on cookery, some of which are kept safe in private collections. Over the next few centuries, the wealthy families of Wesstern Europe strove to serve the most extravagent meals, and as a consequence, the best chefs and their recipes were much in demand. However, it wasn`t until the 1800s that cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, testing, and recording popular recipes of the day. By the arrival of the twentieth century, recipe publications are starting to become popular mostly as a result of more people being able to read, people having increased leisure time and having more disposable income. The introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Baked Asparagus & Mushroom Omelet recipe.
