Campfire Frittata
This dish is a perfect way to use up any leftover grilled vegetables.
Dice them and add them to the hot pan and sauté until they are warm, then add egg mixture.
Dice them and add them to the hot pan and sauté until they are warm, then add egg mixture.
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What you need for a large cast iron skillet or Dutch oven:
6 eggs ½ cup milk ¼ cup cheese* 1/3 cup diced yellow or green onion 1 cup diced vegetables** 3 Tbsp olive or avocado oil ½ tsp salt 1-2 tsp Summer Herb Garden Savory |
Method:
Whisk eggs and milk in a bowl, stir in cheese and Summer Herb Garden Savory, set aside. On camp stove or coals, heat oil in cast iron pan or Dutch oven, on medium high heat, Add onions and vegetables. Cook, stirring occasionally, until softened, about 5 minutes. Pour egg mixture into pan and reduce heat. Cook with lid on. Occasionally check to make sure bottom is not cooking too fast. If the bottom is sticking or browning, gently lift frittata with spatula and add a little bit of water and reduce heat.
*Any cheese works for this recipe, so we use what we have in the cooler. However, feta or pepper jack are our favorites.
**This dish is perfect for using up leftover vegetables. Zucchini and asparagus are great with green onions. But we also like to use yellow onion, mushrooms, bell peppers, broccoli, potatoes, corn, or greens like spinach and chard.
Whisk eggs and milk in a bowl, stir in cheese and Summer Herb Garden Savory, set aside. On camp stove or coals, heat oil in cast iron pan or Dutch oven, on medium high heat, Add onions and vegetables. Cook, stirring occasionally, until softened, about 5 minutes. Pour egg mixture into pan and reduce heat. Cook with lid on. Occasionally check to make sure bottom is not cooking too fast. If the bottom is sticking or browning, gently lift frittata with spatula and add a little bit of water and reduce heat.
*Any cheese works for this recipe, so we use what we have in the cooler. However, feta or pepper jack are our favorites.
**This dish is perfect for using up leftover vegetables. Zucchini and asparagus are great with green onions. But we also like to use yellow onion, mushrooms, bell peppers, broccoli, potatoes, corn, or greens like spinach and chard.