Frittatas are a versatile meal courtesy of the Italians. They make a filling camping breakfast, that’s quick and easy to make in a skillet over the coals.
The basic ingredients are egg and cheese with some kind of vegetable and sometimes with meats like ham, bacon or sausage.
Choose a cheese of your choice. Parmesan, mozzarella, Cheddar, Monterey Jack are all great in frittatas but consider what vegetables you are using and don’t use a cheese that will overpower their flavors.
For the camping recipe below I’m going completely Italian and using a mixture of parmesan and mozzarella cheeses which are a tasty combination with the broccoli and mushroom but if you want to be indulgent and add a little bit more flavor add a ¼ cup of Cheddar cheese when adding the Parmesan.
I’ve suggested cooking the frittata in a skillet with a lid and adding coals from the campfire to the lid so that the top and bottom cook evenly and at the same time. Alternatively, if you haven’t got a lidded skillet then after 10 minutes of cooking on the coals and before adding the mozzarella, flip the frittata over and cook for about 3 minutes on the other side until it’s cooked through. It might be easier if you cut it into quarters before you do this but it can still get a bit messy! Far easier is cooking the top without flipping it.
- 6 eggs
- Olive oil (or a cooking oil of your choice)
- 1 cup mushrooms, roughly chopped
- 10 oz broccoli, roughly chopped
- 2 cloves garlic
- ½ tsp dried Mediterranean herbs (or thyme)
- ¼ cup grated Parmesan cheese
- 1 cup shredded Mozzarella cheese, shredded
- Salt and black pepper to taste
- Lightly coat a 10 inch heavy based skillet with olive oil. Place over coals and heat.
- Add the broccoli, mushrooms, garlic, and herbs. Cover and cook until the broccoli and mushrooms are soft. Stir every now and again to prevent the mixture from burning.
- Spread the mixture evenly over the base of the skillet.
- Whisk up the eggs with the parmesan cheese, salt and pepper.
- Place the skillet on the edge of the coals so the heat source is reduced.
- Pour the egg mixture over the vegetables.
- Cover and add a few coals to the lid to create a gentle heat from above.
- Leave, without stirring to cook gently for about 10 minutes. Make sure the bottom is not burning and the eggs are set but still moist.
- Sprinkle the mozzarella over the top of the frittata and replace the lid for about a minute or until the cheese has melted.
- Cut the frittata into quarters and serve hot.