Ingredients
1 tbsp olive oil
2 tbsp butter
1 onion, chopped
1 garlic clove, crushed
1 red bell pepper, seeded, diced
3/4 cup finely shredded green cabbage
4 slice bacon, chopped
1 tsp fenugreek
1/2 tsp ground coriander
4 eggs, beaten
1 tbsp cold water
1 salt to taste
1 fresh ground pepper to taste
1/2 cup grated cheddar cheese
1 red bell pepper strips (opt)
1 fresh italian parsley sprigs (opt)
Directions
Heat oil and butter in a medium-size flameproof skillet. Add onion,
garlic, bell pepper, cabbage and bacon and fry over low heat 5
minutes, stirring occasionally. Add fenugreek and coriander and stir
well.
Preheat broiler. Whisk eggs with cold water, salt and pepper and pour
into skillet. Swirl skillet to ensure an even coating. Cook over low
heat 3-4 minutes or until mixture is golden brown underneath.
Sprinkle with cheese and place under preheated broiler and cook until
mixture is set on top and cheese has melted. Cut in 4 wedges, garnish
with bell pepper strips and parsley sprigs, if desired, and serve hot.
Servings: 4 servings
Cheesy Spanish Omelette Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cheese; Egg; Spanish
The History of Recipes
It is quite feasible to trace the history of recipes way back into distant history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. However, mostly, these ancient cook books were just basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to food historians are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled some scripts showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, main meal and dessert, a very modern way of dining. Additionally, he tells us how the Roman chefs used many herbs, including many that are still in use today like bay, mint and dill. For the decades that followed, the rich and powerful families of the West strove to offer the most exotic banquets, and because of this the best chefs and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century that haute cuisine and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookery books are greatly in demand mostly due to higher levels of literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Cheesy Spanish Omelette recipe.
