Frittata with prosciutto and chard
Imagine your perfect breakfast. Not the one you have everyday, but the one you have on the weekend, when you have the time and inclination to make a big breakfast. Multiple meats, eggs of some sort, absolutely hash browns, maybe some pancakes. The way the maple syrup gets into everything. I love a big breakfast.
But not when I’m camping.
Camping is staying cozy in your sleeping bag until the sun comes up over the ridge, and warms things up enough that you can no longer see your breath. Camping means one of two things motivating you to get up- the need to pee, or your desire for coffee.
Enter the frittata. It could, in theory, contain any of the things you enjoyed in the big breakfast, but with the advantage that it is already made, and waiting for you in the cooler. No time cooking, or cleaning up afterwards. You’ll be done eating by the time the coffee is ready.
A frittata is essentially an Italian omelette that is equally tasty warm or cold, and holds up very well for a day or two in the cooler. One of my favorite combos is the one below, but other examples could be:
Spinach and mushroom
Bacon, potato, and cheddar
Sausage and peppers
Preheat your oven to 375 degrees. If you have a roast function, use it. Begin by heating an oven safe, nonstick skillet over medium low heat. You are going to start this dish on the stovetop, and finish in the oven. Whisk the eggs together as if you were making an omelette, or scrambled eggs. Add fat of your choice; I usually use olive oil. Add your precooked ingredients as you like, but evenly distributed. Whatever you add must be precooked, or it will release too much liquid and/or fat, which will result in a mushy mess.
When the eggs at the edges of the pan begin to set, add the cheese, and transfer the skillet to the oven. Cook for 10 minutes, and check to see if the top is set. If not, keep checking every 5 minutes until it is done.
You could eat it right away, but wait until it is cooled, cut into whatever portions you like, and pack it into your camping containers.
Frittata with prosciutto and chard
Ingredients
- 7 each eggs
- 2 oz prosciutto cooked until a little crispy
- 1 bunch chard cleaned and sautéed
- 8-10 each cherry tomatoes halved
- 1 oz shredded parmesan cheese
- 2 TB olive oil
Instructions
- Preheat oven to 375 degrees
- Whisk eggs together until uniform
- Preheat oven safe, nonstick pan over medium low heat, add olive oil, then eggs
- Add remaining ingredients to the pan, distributing evenly
- Transfer pan to oven, and cook for 10-15 minutes, or until eggs are completely set
- Remove from oven, cool for 5 minutes, and slide frittata onto a cutting board, or wire rack to cool before cutting