Vegetable Frittata
This dish works great on a campfire as well,
see below for instructions that uses up whatever vegetables are left in the cooler.
see below for instructions that uses up whatever vegetables are left in the cooler.
What you Need: 8 eggs 1/3 cup cream 2 Tbsp butter 3 green onions 8 oz baby bella mushrooms ½ cup crumbled feta 3 cup spinach or chard 1 tsp salt 1-2 tsp Summer Herb Garden Savory |
Method:
Preheat oven to 375°F
Whisk eggs and cream in a bowl, whisk in Summer Herb Garden Savory and salt, set aside. Wash and slice mushrooms. De-stem chard and cut into pieces if using.
On medium high, melt butter in large cast iron pan. Add mushrooms, sauté until soft and water has cooked away. Add green onions and greens, sauté until greens are wilted, about 3-5 minutes.
Remove from stove. Pour egg mixture into pan and sprinkle cheese evenly over top. Place in oven and cook until eggs have set, 10-20 minutes depending on depth of pan.
Preheat oven to 375°F
Whisk eggs and cream in a bowl, whisk in Summer Herb Garden Savory and salt, set aside. Wash and slice mushrooms. De-stem chard and cut into pieces if using.
On medium high, melt butter in large cast iron pan. Add mushrooms, sauté until soft and water has cooked away. Add green onions and greens, sauté until greens are wilted, about 3-5 minutes.
Remove from stove. Pour egg mixture into pan and sprinkle cheese evenly over top. Place in oven and cook until eggs have set, 10-20 minutes depending on depth of pan.
Campfire cooking with 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
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 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.
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
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 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.