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
Academics have proved the existence of recipes far back into the distant past, certainly as far back as pharonic Egypt, and potentially, even further back. In practice though, these, ancient recipes were just simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to academics is a series of tablets in the Sumerian language which show 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 anyone who tried it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius created a few documents describing recipes enjoyed by his fellow Romans. In his works, he tells us how the roman meals were split into appetizers, main course and desserts, a style of dining still practiced today. He also recounts how the ancient cooks were skilled in the use of many different aromatic flavors, including a few you will know such as bay, fennel and dill. As our culinary historical trip moves to more modern times there were two interesting books which were published in the fourteenth century ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that is popular today, but instead recipes for the types of food on the tables of the rich and wealthy people of that period. In the 15th century, people returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices like basil and coriander. The introduction of these new tastes created an increase in books on cooking, many of which are kept safe in private libraries. Over the next few centuries, the upper classes competed with each other to serve the most extravagent meals, and because of this the best chefs and their recipe collections were at a premium. However, it was during the nineteenth century that fine cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, trying out, and writing down the recipes that were being prepared for the better households. By the arrival of the twentieth century, cookery books are in high demand, mostly as a result of higher levels of literacy, people having increased spare time and having more disposable income. The introduction of television gave us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Cheesy Spanish Omelette recipe.
