Ingredients
1 tsp butter
1/2 apple,peeled,cored,
1 and thinly sliced.
2 tsp sugar, divided
2 eggs
1 tsp water
2 tbsp shredded cheddar
1 or swiss cheese.
1 cinnamon sugar or granulated
1 sugar (optional)
Directions
In an 8-inch nonstick skillet with sloping sides, melt butter over
medium heat. Add apple slices in one layer. Cook for 2 minutes.
Sprinle with 1 tsp sugar and cinnamon to taste. Cook until tender, 3
to 5 minutes longer.
In a small bowl, combine eggs, 1 tsp sugar and water. Beat with a fork
until eggs are just blended. Pour over apples in skillet.
Stir with spatula to allow egg mixture to cover bottom of pan. Use
spatula to gently push cooked portions to the centre, tilting the
skillet to allow the uncooked egg to flow into empty spaces. When egg
is almost set on surface, sprinkle cheese over half of omelette. Slip
spatula under unfilled side, fold over filling and slide onto serving
plate. Sprinkle with cinnamon sugar and serve immediately.
TIP: Recipe may be doubled to make two servings. If more that two
servings are required, keep the first omelette warm and repeat the
recipe.
Complete this meal with a green salad, whole wheat rolls and chocolate
instant pudding prepared with milk.
Servings: 1 serving
Apple Cheese Omelette Recipe brought to you by Recipe Ideas
Categories: Apple; Breakfast; Cheese; Egg; Fruit
The History of Recipes
We can track the history of written recipes back into ancient history, in fact as far back as the Egyptians, and maybe even further. In practice though, mostly, these old cookbooks were just basic pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered, according to experts is a series of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius created a number of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and desserts, something that is very familiar to us today. Aspicius tells us how the ancient cooks made use of a wide range of spices and herbs, including some that we all recognise such as basil, rue and dill. Later on, we have some interesting books from the 1300s : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are nothing to do with the indian curry that appears on menues today, but rather accounts of the types of food served to the rich people of the period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices such as basil and rosemary. The introduction of these new tastes led to a surge in books on cookery, some of which are now in private cookery archives. The introduction of the TV brings us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Apple Cheese Omelette recipe.
