The nice thing about egg dishes is that they can be eaten for breakfast, lunch, or dinner thanks to the combo of protein, veggies, and carbs. Here’s a nice little frittata recipe that can be whipped up camp side for whatever meal is on deck.
8 slices bacon
6 small green onions, ends trimmed
1 small bundle of asparagus, ends snapped off
1 cup sliced mushrooms, any type
10 large eggs
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1 cup grated cheddar cheese
1 handful fresh cherry tomatoes
Handful of fresh herbs, like parsley or basil
- Heat a Dutch oven via a camp stove or campfire. Add the bacon and cover over medium-high heat until almost crispy. Remove the Dutch oven, remove the bacon and drain almost all the fat. Reserve about a teaspoon of the bacon fat.
- Toss the green onion and the asparagus into the pot. Cook together, turning occasionally, until the onion wilts and the asparagus are bright green. Toss in the mushrooms and cook for another minute or two. Remove all from the Dutch oven and keep warm.
- In a bowl, beat eggs with a fork to break yolks. Tear up herbs of choice and add to eggs, season all with salt and pepper.
- Add a teaspoon of the reserved bacon fat to the Dutch oven and swirl to coat the bottom and sides. Pour in ½ of the beaten eggs mix, and then arrange the asparagus, onion, and mushrooms over the eggs. Sprinkle with ¾ cup of cheese. Pour over the remaining egg mix. Put the bacon in the pot and sprinkle the top with cherry tomatoes and the remaining cheese and any leftover herbs.
- Cover the Dutch oven and place over low heat (low coals). Using tongs, carefully place a few coals on the lid. Cook covered for about half an hour or until the egg is nearly cooked through. Remove from heat and let sit for 10 minutes (eggs will continue to cook during the rest period.)
- Divide frittata into four quarters and serve with Tabasco sauce and sliced avocado.