Here is a simple and tasty omelet that you can make on your next camping trip. The trick is to have a large enough sauté pan for a 3-4 egg omelet, but not so large that it won’t fit over a small camping burner. You can scale it down to a two-egg omelet for one person.
A week ago we were camping during a very hot stretch of weather so we decided on a cool and refreshing Caprese salad for supper the first night, drizzled with olive oil and balsamic, and a baguette to sop up the juices. The next morning we used the leftovers to make the omelet, letting the ingredients do double duty.
As a side note, an omelet is great for dinner, too.
We asked our sommelier friend, Christopher Wilton, of The Small Winemakers Collection and Wilton Wine Consulting, for a recommendation to go with the Caprese salad we had the night before. He suggested any Italian white other than Pinot Grigio. We chose an inexpensive Soave Classico. It was spot on, light and refreshing.