Ingredients
3 tbsp olive oil
2 large baking potatoes, sliced 1/8 thick (2 cups)
1 medium onion, sliced (1 cup)
4 eggs
4 egg whites
1/2 tsp salt
1/4 tsp pepper
Directions
In 10" skillet heat oil; add potatoes and onion. Cook over med. heat,
stirring and turning occasionally, until potatoes are softened and
lightly browned (10 to 12 mins). In med. bowl, stir together eggs,
egg whites, salt, and pepper. Pour egg mixture over potato mixture.
Continue cooking, lifting edges to allow eggs to flow underneath,
until edges are set (6 to 8 mins.). Cover; continue cooking until
top is slightly puffy and set (3 to
4 mins.).
Per serving - 130 cal, 6 g pro, 12 g carbo, 7 g fat, ~0- mg chol, 270
mg sod
Source: Land o'Lakes Occasionally Vegetarian
Servings: 6 servings
Potato Onion Frittata Recipe brought to you by Recipe Ideas
Categories: Mexican; Vegetable
The History of Recipes
Historians have proved the existance of recipes back into ancient history, at least as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, these, early records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe found, according to food historians are some tablets in the Sumerian language 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 those who drank it feel wonderful and blissful. During Roman times around 25BC a man called Apicius created some scripts describing recipes prepared by his fellow Romans. He tells us how the roman meals were divided into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman cooks were skilled in the use of many herbs, including a few that will be familiar to modern cooks like thyme, fennel and parsley. In the fifteenth century, knights returning from the crusades brought back many foods and spices from the Middle-East, including rosemary and coriander. These new culinary innovations led to a surge in recipe publications, some of which are kept safe in private cookery archives. During the succeeding few hundred years, the upper-class families of Europe competed with each other to serve up the most extravagent meals, and as a result the best cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the 1800s that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, verifying, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, cooking books are in great demand, as a result of increased literacy, more leisure time and having more money to spend. |
We hope you enjoy this Potato Onion Frittata recipe.
