Ingredients
4 large eggs
1/4 cup water
1/2 tsp salt
1/2 lb jarlsberg cheese, shredded or swiss, cheese shredded
1/2 cup red bell pepper, diced
1/4 cup fresh chives, minced
GARNISH
1 red and green bell pepper rings
Directions
Preheat oven to 400 degrees F. Butter a shallow 1 1/2 quart baking
dish. Whisk togher the eggs, water and salt in a medium sized bowl.
Pour mixture into baking dish, sprinkle with the cheese, bell pepper
and chives. Bake 15 - 20 minutes OR until eggs are set and cheese is
melted. Serve immediately. Garnish with slices of bell pepper.
Servings: 3 servings
Baked Omelet Recipe brought to you by Recipe Ideas
Categories: Breakfast; Egg
The History of Recipes
Academics have proved the existence of recipes far back into ancient history, in fact as far as the Egyptians, and maybe further still. Interesting though that maybe, in the main part, these early cookbooks were just basic hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of ancient tablets in 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 having made drinkers feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were split into appetizers, main course and afters, a very modern way of dining. Aspicius also tells us how the Roman chefs were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as bay, mint and parsley. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including parsley, basil and rosemary. The introduction of these new herbs and spices created a torrent in manuscripts on cookery, most of which are kept safe in private cookery archives. Over the next few centuries, the rich and powerful families of the West strove to lay on the best banquets, and because of this the best cooks and their collection of recipes were highly sought after. Even so, it was during the nineteenth century that cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. The introduction of television gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Baked Omelet recipe.
