3 corn tortillas, cut into 1-inch squ, ares
2 tbsp olive oil
2 medium onions, quartered and thinly sliced
2 cloves garlic, minced
1 medium green pepper, diced
2 medium tomatoes, diced
6 eggs, beaten
3 tbsp low-fat milk
1 oz can mild green chiles, chopped
1/2 tsp ground cumin
1/2 tsp dried oregano
2 to 3 tb minced fresh cilantro or pa, rsley
Directions
Servings: 6
salt and freshly ground pepper to taste
Preheat the oven to 350 degrees. Heat a large skillet. Toast the cut
tortillas on the dry skillet over moderate heat, stirring
occasionally, until they are crisp. Transfer to a plate to cool. Heat
the oil in the same skillet. Add the onions and saute over moderate
heat until transplucent. Add the garlic and pepper and saute until
the onion turns golden and the peppers soften. Add the tomatoes and
saute for another 2 to 3 minutes, just until they soften a bit.
Combine the beaten eggs with the milk in a mixing bowl. Stir in the
mixture from the skillet, the tortilla bits, and all the remaining
ingredients. Oil two 9-inch pie tins and divide the mixture among
them. Bake for 25 to 30 minutes, or until set and golden on top. Let
stand for 10 minutes before serving, then cut into wedges to serve.
Source: Vegetarian Celebrations by Nava Atlas
Servings: 6 servings
Baked Spanish Eggs Recipe brought to you by Recipe Ideas
Categories: Spanish
The History of Recipes
Written recipes as a concept can be traced far back into the far past, in fact as far back into recorded history as early Egypt, and possibly even further than that. Having said that, in the main part, these old records were just basic pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to food historians are some clay 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 having made anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a man called Apicius created some documents detailing recipes prepared by his fellow Romans. He tells us how the meals of wealthy Romans were divided into appetizers, entrees and dessert, a style of dining still practiced today. Aspicius describes how the ancient chefs were skilled in the use of a wide range of herbs and spices, including some familiar names such as thyme, rue and dill. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from the Middle-East, such as parsley, basil and rosemary. These new culinary innovations led to a surge in recipe publications, many of which still exist in private collections. By the arrival of the twentieth century, cooking publications were highly popular as a result of increased literacy, more spare time and having more money to spend. The introduction of television brings us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Baked Spanish Eggs recipe.
