CAMPFIRE RECIPE OF THE MONTH

Outback Omelette

FEATURED GEAR:

Who doesn’t want to start a day on the trail with a light, healthy, and tasty breakfast? With just a few eggs, some veggies & spice, and a little cheese, you’ll have exactly that with our omelette. A Solo Stove makes it that easy.

Ingredients

  • 3 eggs
  • 1 small bunch asparagus
  • 1 small bunch chives
  • 1 pinch salt & pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon cream
  • 3 tablespoons gruyere cheese
  • olive oil

DIRECTIONS

  1. Chop up chives.
  2. Prepare asparagus by snapping off the tips.
  3. Heat up the pan.
  4. Pour enough oil to cover the bottom of the pan and add asparagus.
  5. While asparagus are cooking, crack the eggs into the bowl.
  6. Add salt, pepper and garlic powder and mix.
  7. Pour in cream and mix some more.
  8. Add mixture to the asparagus.
  9. Cook until top is still little runny, then add chives and grate cheese.
  10. Fold over and serve hot.
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