This is a delicious and fresh camp meal.
Eggs and fresh vegetables in the crisp morning air make a great start to the day. Consider visiting a local farmers’ market to pick up the freshest ingredients and use left over baked potatoes and ham to use it up.
As a time-saver, the vegetables and ham can be diced ahead of time and stored in containers until you are ready.
| Meal Type: | Breakfast |
| Serves: | 3 |
| Difficulty Level: | 2 of 5 |
| Time Needed | 30 min |
| Equipment Needed: | Stove, oven, or campfire |
Ingredients
- 2 Tbsp butter
- ¼ cup ham, diced
- 3-4 mushrooms, diced
- 2 green onions, diced
- 3 Tbsp half-and-half
- 1 potato, baked and diced
- 1 tsp Italian spice
- 6 cherry tomatoes, sliced
- ¼ cup fresh parsley
- ¼ cup green and/or red pepper, diced
- 6 eggs
- 1/8 cup shredded Italian cheese
- ½ tsp salt
- ½ tsp pepper
Instructions
Preheat oven to 250 degrees. Melt butter in an 8-inch skillet. Add mushrooms, green onions, potato, tomatoes, bell pepper, salt, pepper, and ham to skillet and stir slowly over medium heat. Whisk eggs in a small bowl. Add half-and-half, Italian spice, and fresh parsley (reserve a pinch for garnish).
Pour egg mixture into skillet and reduce heat. After egg mixture begins to firm up, lift the edges with a spatula and tip skillet so uncooked egg flows to the bottom of the pan. Cook until top of frittata is firm. Top with cheese and remaining parsley. Place in oven for 5 minutes or until lightly browned.
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