Campfire Cuisine - Frittata
For the vegetarian. This dish can be enjoyed for breakfast or dinner.
- A large non-stick pan
- 1 peeled potato, diced
- 1 red capsicum, diced
- 2 Tbsp peas (they can be frozen)
- 1/4 white onion, finely chopped
- 1 courgette cut into small dice
- Grated cheese or slices of brie
- 100 grams butter
- 1 Tbsp oil
- Salt/pepper to taste
- 8 large eggs (2 or 3 per person), beaten with 1 Tbsp of milk in a bowl
Put the pan onto your stove on low heat. When it's hot, add the oil then the potato and cook slowly until three-quarters cooked. This will take up to 15 minutes. Have a beer while it's happening but don't forget to stir occasionally!
Add the onion, capsicum, courgette and cook for another five to ten minutes. Add some butter, salt and pepper. Toss to mix the veges well. Pour the egg and cook like you would an omelette, bringing the sides into the centre.
Add the peas. Once the eggs are nearly set, sprinkle with cheese and cook for a further four to five minutes.
Remember to cook on low or medium heat the whole time. If you have a small pan, don't use as many eggs. Flip over onto a plate and serve. The frittata can be eaten with salad or toast for breakfast. Pan-frying the toast with a little oil in your pan on a low heat.
There you have it - a camping style frittata.