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Dutch Oven Breakfast Frittata
This delicious one pot breakfast Frittata or Italian omelette serves four. If you have more folks to feed simply add more stuff.
8 eggs
1 tablespoons olive oil and 1 tablespoon butter
1 leftover baked potato diced (or a cup of crackers will do)
1 large tomato diced
1 cup chopped mushrooms
1 tablespoon green onion
1 teaspoon oregano
1 teaspoon basil (fresh is great)
2 pepperoni sticks or other salami chopped into small pieces
1 cup grated white cheddar or your other favourite cheese
Step 1
Light fire, stove or charcoal. You want to provide medium heat for about 10 to 15 minutes. If cooking in an oven with a thermometer then 350 degrees Fahrenheit
Step 2
Cut up vegetables, pepperoni and cheese.
Step 3
Whisk up the eggs, pepperoni and cheese.
Step 4
Heat oil in Dutch oven so that a drop of water sizzles slightly.
Step 5
Add the onion, tomatoes and mushrooms and sauté for a couple of minutes. pour the egg mixture into the Dutch oven.
Step 6
Pour the egg mixture over the vegetables and allow the eggs to cook uncovered for 2-3 minutes.
Step 7
Carefully place a few coals on lid of Dutch oven and continue to cook.
Step 8
Your frittata will be ready in about 2 - 5 minutes depending on the heat. Too much and you will burn everything. Slow cooking is the goal. Check your eggs to make sure the eggs have set before serving.
Step 9
Remove from heat and let the Frittata rest for another couple of minutes before serving. Cut in wedges and serve with a hot cup of your favourite breakfast beverage. Goes well with French press coffee!
Step 10
The camp cook can enjoy that second cup of coffee while those who enjoyed the delicious breakfast clean up.
Dutch Oven Green Chilli Stew
Serves six or four if you are really hungry!
2 pounds pork stew meat – cut into 1” chunks
6 tablespoons organic coconut or other oil
1 large onion – chopped medium
3 cloves garlic - minced
8 medium sized fresh tomatoes or one large can of whole tomatoes
2 medium sized summer squash (approx. 2 cups) – chopped medium
4 fresh green chillies (seeds removed) or 1 small can – chopped fine
1 teaspoon chilli powder
1 teaspoon cumin
2-3 cups water (enough to cover vegetables and meat)
Step 1
Light fire or charcoal
Step 2
Cut up vegetables
Step 3
Dredge meat in flour and spices
Step 4
Heat oil in Dutch oven and sauté meat until it is no longer pink
Step 5
Add and sauté with meat for a few more minutes
Step 6
Add water and cover
Step 7
Carefully place Dutch oven over coals and place coals on lid of Dutch oven
Step 8
Test meat for tenderness using your Dutch oven lid lifter after one hour
If it is not quite done check water levels to make sure there is a least one inch of water remaining, if not top up with water.
Step 9
Serve with skillet cornbread or bannock on a stick
Step 10
Toast the Camp Cook!
Recipes from other sources... Follow the source link to get the full description.
DUTCH OVEN BREAD PUDDING AND BOURBON SAUCE
6 eggs
1/2 cup granulated sugar
1/2 cup sour cream
1 cup half-and-half
1 teaspoon vanilla
1 pound sliced sourdough bread, cubed
1/2 cup melted unsalted butter
3/4 cup packed brown sugar
1 tablespoon cinnamon
1/2 cup sliced almond
Bourbon Sauce
1 cup granulated sugar
6 tablespoons butter, melted
1/2 cup buttermilk
1 tablespoon (or more!) Bourbon
1/2 teaspoon baking soda
1 tablespoon white corn syrup
1 teaspoon vanilla
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Aussie Outback Damper
3 cups Self Raising Flour
3 tsp Salt
90 gm butter or margarine
1/2 cup beer
1/2 cup milk
Source: http://www.facebook.com/home.php#/topic.php?uid=37934794835&topic=6487
Easy scones -
3 x cups SR flour
1 x cup lemonade
1 x cup cream
Source: http://www.facebook.com/home.php#/topic.php?uid=37934794835&topic=6487
Cherry Chocolate Surprise!
1 chocolate cake mix; prepared as directed replacing water for Dr. Pepper
1 Egg
1 (20 oz.) can cherry pie filling 3 Tbs. sugar
1 (8 oz.) brick cream cheese 1 tsp. vanilla
Source: http://www.facebook.com/home.php#/topic.php?uid=37934794835&topic=6487
