Asparagus Omelet (1)

An omelet makes a great outdoor camping breakfast, especially if you have some veggies to add. While this may not be suited for backpackers, just about everyone else can prepare this tasty stuffed omelet. If you have leftover grilled vegetables from the previous dinner, that’s even easier! If not, we suggest grilling your vegetables first so that they are ready to go when your omelet is just about done.

Vegetables: Red or sweet onion, bell pepper, portobello mushroom, spring green onion, asparagus, zucchini summer squash, and mild chiles are all good candidates. Toss with a little oil and pinch of salt before cooking. You can grill vegetables in various ways, over campfire with a grate, on a charcoal grill, on a portable propane grill, with a grill basket or cast iron grill/griddle, or even in a sauté pan. Some vegetables are best sliced and others can be left whole, or grilled whole and sliced after cooking. Keep veggies warm on a plate with a lid on top, or with foil.
Firepit Grill (1)

 

Grill Basket

 

Grilled Veg

 

 

 

 

Cheese: For additional creaminess add cheese, crumbled, sliced, or grated. Best options are goat cheese, gouda, or havarti, plain or flavoured, to suit your taste.

Seasonings: A sprig of fresh herb is nice too, or simply some dried seasonings like Italian blend or ground chipotle.

Meat: If you want to add meat, smoked salmon or trout is nice. Diced ham, bacon, pancetta, or smoked chorizo are good options, but less is more, we have found! We like ours simple and delicious.

Eggs: Allow 2 eggs per person. A four-egg omelet fits a medium sauté pan and feeds two people quite well. You can use egg whites or egg substitute, but we prefer whole eggs.

  • eggs, beaten thoroughly (dash of milk, cream, or water, optional)
  • goat cheese, crumbled
  • asparagus, grilled
  • sprig of dill, minced

Pre-heat a medium sauté pan over low heat with a dash of oil. Add beaten eggs and swirl around the pan before setting back on the heat. With a spatula, gently push the egg mixture from the inside towards the outside, allowing the uncooked egg to run into the centre. Lift the pan off the heat to regulate temperature if it’s cooking too quickly. When the egg has started to set firmly on top, flip the omelet using the spatula. If you’re not too confident about flipping the omelet, you can invert a large plate over the pan and flip the omelet onto the plate, then slide it back into the pan. Turn the heat off and allow the residual heat to finish cooking the eggs. Add the cheese around the centre to soften. Then add the veggies on one half (and meat, if using). Add herbs and season to taste. Gently fold omelet over in half and slide onto the large plate. Cut and serve.

If you’re making more than one omelet, put a lid or foil over the plate and it will keep warm long enough to make another.

Asparagus OmeletAsparagus Omelet (1)

 

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