While traditionally baked in an oven, our frittata recipe can be made right over a campfire using a cast iron skillet and lid. No oven needed!
If you’re looking for a hearty car camping breakfast, look no further than this cast iron frittata! Blistered cherry tomatoes, sauteed zucchini, and caramelized onions all layered together with parmesan cheese and eggs. However, what makes this recipe special is how it is cooked.
Frittatas are usually started on a stove top and then finished an oven, so the eggs can be evenly cooked from the top and bottom. But at a campsite, this can be tricky. True, this type of dual-directional heat can be achieved easily with a Dutch oven, but not everyone has one. So we tried to figure out a way to cook our frittata using just a cast iron skillet and lid.
The problem is if you’re only heating from underneath the skillet (e.x. on a campfire or camp stove) then the eggs on the bottom will burn before you finish cooking the eggs on the top.
One of the ways to even out the heating is to use a lid. A cast iron lid is best, but if you don’t have one a sheet of aluminum foil or an overturned metal plate can be used instead. The lid captures the rising steam and helps cook the eggs from the top down. The other trick is to use the vegetables to form a layer on the bottom of the pan. After you saute your vegetables, spread them into an even layer across the skillet and pour your eggs on top of them. This will keep the eggs from coming into direct contact with the bottom of the pan, preventing them from burning. As the vegetables start to caramelize on the bottom, they will release steam and cook the eggs more gently.
By trapping the steam with a lid on the top and keeping the eggs off the bottom, we were able to make an evenly cooked frittata without the need of an oven.
Use these simple tricks and you too can enjoy this hearty protein-packed breakfast the next time you’re out camping.
CAST IRON SKILLET
SNOW PEAK PLATE
Vegetable Campfire Frittata
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.
- 6 eggs
- 1 small onion
- 1/2 small zucchini
- handful cherry tomatoes
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons grated cheese (parmesan, cheddar, or gruyere would work (we used parm))
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!
Sharp knife + cutting board
Bowl for beating eggs
Fork or whisk
10″ cast iron skillet
Lid for skillet
Plates + utensils for serving
*Calories based on 1 of 4 slices
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