Thursday, September 19, 2013

Summer Scramble Eggs


The tomato, fabulous nutritious fruit known as a vegetable. It's hard to believe that such a widely used food source was once considered deadly poisonous. Available year round in fresh and preserved forms, there is no shortage of uses for this versatile "vegetable."
The tomato is native to western South America and Central America. In 1519, Cortez discovered tomatoes growing in Montezuma's gardens and brought seeds back to Europe where they were planted as ornamental curiosities, but not eaten.


Most likely the first variety to reach Europe was yellow in color, since in Spain and Italy they were known as pomi d'oro, meaning yellow apples. Italy was the first to embrace and cultivate the tomato outside South America.

The French referred to the tomato as pommes d'amour, or love apples, as they thought them to have stimulating aphrodisiacal properties.

In 1897, soup mogul, Joesph Campbell came out with condensed tomato soup, a move that set the company on the road to wealth as well as further endearing the tomato to the public.

Campbell may have made the tomato soup popular, but the first recipe is credited to Maria Parloa whose 1872 book The Appledore Cook Book describes her tomato chowder.

The high acidic content of the tomato makes it a prime candidate for canning which is one main reasons tomato was canned more than any other fruit or vegetable by the end on 19th century. 
Research Source: About



No need to skip breakfast with this quick and easy recipe for Summer Scramble Eggs.

Summer Scramble Eggs
Copyrighted 2013, Christine’s Pantry. All rights reserved.

Ingredients:
2 tablespoons butter
3 large eggs
1/4 teaspoon crushed red pepper
1 teaspoon dried basil
2 tablespoons crumble goat cheese or feta cheese (I used goat cheese - tasty)
1 small tomato, seeds removed and diced
salt, to taste

Directions:
In a medium size bowl, beat eggs and crushed red pepper. Then add basil, cheese and tomatoes, do not stir.

Using nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally. Cook until desired consistency. Enjoy!






2 comments:

  1. A simple yet very delicious meal. I can imagine having this every day.

    ReplyDelete

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