This vegetable-packed campfire frittata is a quick and easy one-pan camping breakfast. Additionally, it can be endlessly adapted to whatever vegetables you have on hand, making it a great clean-out-the-cooler meal on your last morning.
Ingredients
6eggs
1smallonion
½smallzucchini
handfulcherry tomatoes
½teaspoonsalt
1tablespoonolive oil
2tablespoonsgrated cheeseparmesan, cheddar, or gruyere would work (we used parm)
Instructions
On your campfire grate or camp stove, heat oil in a 10" cast iron skillet over medium heat. Once the oil is hot, add the onion, zucchini, and tomatoes and saute until the vegetables are tender and beginning to brown, about 10 minutes.
In a bowl, whisk the eggs and salt together until the yolks and whites are completely blended.
Pour the eggs evenly over the vegetables. Sprinkle the grated cheese over the top. Cover the skillet with a lid or aluminum foil. If cooking over a campfire and using a cast iron lid, you can move some coals to the top of the lid to help the frittata cook more evenly.
Cook over medium heat until the eggs have set in the middle. This can take anywhere from 10-20 minutes.
Once the frittata has cooked through, remove from the heat, cut into slices, serve & enjoy!
Notes
EQUIPMENT NEEDED
Sharp knife + cutting board
Bowl for beating eggs
Fork or whisk
Cheese grater
Measuring spoons
10" cast iron skillet
Lid for skillet
Plates + utensils for serving*Calories based on 1 of 4 slices