Ingredients
- 8 Large Eggs
- 1/2 Cup Milk (if using non-dairy milk, make sure that it is unsweetened)
- 1/2 tsp. Sea Salt
- 1/2 tsp. Ground Black Pepper
- 4-8 drops Hot Sauce (optional)
- 1 Tbsp. Olive Oil
- 1 1/2 small diced leftover skewed vegetables OR 1 Cup thinly sliced Red Onion, 1 Pint of Cherry Tomatoes, and 1 Cup of Spinach Leaves
- 1/2 Cup shredded Monterey Jack Cheese
- 2 Tbsp. Prepared Pesto
Directions
- Prepare a campfire or charcoal for cooking.
- In a medium bowl, beat together the eggs, milk, salt, pepper, and hot sauce until thoroughly blended. Set aside.
- Heat 1 Tbsp. of oil in a 10" cast-iron skillet over medium heat. If not using leftover vegetables, add the onion and saute until soft and beginning to brown, 7-10 minutes.
- Reduce the heat to medium-low by raising your campfire grate or moving the skillet to the cooler side of the grill. Add the tomatoes and spinach to the skillet and cook for 2 minutes or until spinach is wilted. Add the egg mixture and cheese. Cover with a lid or foil. If you are confident, you can scatter a few embers across with lid.
- Cook until the frittata has puffed up and the eggs are just set, about 15 minutes (check at 10 minutes to gauge process, using heatproof gloves or a lid lifter to remove the lid).
- Drizzle with pesto and enjoy!
Nutritional Facts
- Calories
- 304 cal
- Fat
- 22g
- Carbohydrates
- 6g
- Fiber
- 1g
- Sugar
- 4g
- Protein
- 19g
