One of the best ways to serve eggs to a group is in the form of a frittata. This classic Italian breakfast dish is easy to make, requires little active cooking time, and can be customized to fit the flavor preferences of your group. For this recipe, we feature a tomato and basil combination, along with sautéed shallots and gruyere cheese. However, you can mix and match the vegetables and cheese to match whatever is available.
Over a Campfire
Cooking a frittata on a grill grate over a bed of embers is ideal because the broad heat profile warms the bottom of the skillet evenly and embers can be placed on the lid to cook it from the top. This method is as close to an oven as you can get at a campsite.
If you have a cast-iron skillet with a lid or a Dutch oven with a lid, this method is perfect. If you have a cast-iron skillet but no lid, you can tightly cover the top of the skillet with aluminum foil and carefully place a few small charcoals/embers on top.
Once you get your heat source figured out, the actual process of making the frittata is incredibly simple.
In a large bowl, prepare your egg mixture by thoroughly beating the eggs first, then adding in the milk, chopped basil, cheese, salt, and pepper. In your cast-iron skillet or Dutch oven, warm some olive oil and begin to saute the minced shallot. Once the shallot becomes fragrant and softens, add the cherry tomatoes, egg mixture, and cheese. Cover and bake.
After about 15 minutes, remove the lid and a puff of steam will present a beautifully cooked frittata. Breakfast is served!
Ingredients for a Frittata
Eggs: This recipe is a great way to use up a bunch of eggs before the end of a trip.
Firm Vegetables: Shallots, garlic, kale, or anything else that needs more time to cook should get sauteed before you put the eggs in. Sautee these ingredients just shy of being completely done, so that they finish when you cook them with the eggs.
Soft Vegetables: Anything soft like spinach, basil, or tomatoes can be added along with the egg mixture.
Cheese: We never miss an opportunity to cheese up our eggs! We used shredded gruyere in this recipe, but feel free to substitute with whatever cheese is in your cooler.
- 8 eggs
- ½ cup milk
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- 2 tablespoons olive oil, divided
- 1 shallot, sliced thin
- 1 pint cherry tomatoes, halved
- ¼ cup basil, chopped
- ½ cup shredded gruyere cheese
- Prepare a campfire or charcoal for cooking.
- In a medium bowl, beat together the eggs, milk, salt, and pepper until thoroughly blended. Set aside.
- Heat 1 tablespoon oil in a 10” skillet over medium heat. Add the shallot 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 to the skillet, followed by the egg mixture, basil, and cheese. Cover with a lid. Scatter a few embers across the lid.
- Cook until the frittata has puffed up and the eggs are just set, about 15 minutes (check at 10 minutes to gauge progress, using heat proof gloves or a lid lifter to remove the lid).
- Serve with additional cheese and basil if desired and enjoy!