It was late October and it was cold. We were teaching outdoor cooking to a group of scouting adults and youth at Camp River Ranch. The Dutch ovens were immensely successful. The sticks and pie irons, not so much, but we were cooking gluten free and pie irons just beg for some kind of dough whether its pizza dough, pie dough, or bread dough. Besides, we’d decided we need more practice with sticks and pie irons.
For lunch on Saturday, we were feeding 20 and we made 2 batches of the Taco Cobbler in 2 12-inch Dutch ovens. In the 10-inch Dutch oven, we made a half batch that was vegetarian, gluten free and dairy free and it actually turned out really well.
For dinner Saturday night, we were feeding 16 and we made 2 broccoli, cheddar, and ham frittatas in 2 12-inch Dutch ovens and they were amazing.
A frittata is simply a quiche with no crust or an omelet that you bake. It makes a great main dish for breakfast or dinner. It was hot. The eggs were fluffy. The broccoli, ham, and cheese were yummy.
This is a fast and easy dish to make in camp because a lot of the prep can be done at home. All the dicing, shredding and mincing can be done at home, and then, in camp, it’s only some assembly required.
12-inch Dutch oven, mixing bowl, whisk, cutting board, knife.
2 tablespoons butter, melted
½ cup green onion, diced
2 garlic cloves, minced
1 head broccoli (fresh or frozen), diced
2 cups ham, diced
1 ½ cups sharp cheddar cheese, shredded
8 large eggs
2 tablespoons milk
salt and pepper to taste
At home or in camp, mince the garlic; dice the green onion, broccoli, and ham; and shred the cheese.
In camp, line a 12-inch Dutch oven with foil and apply a light coating of non-stick spray or oil. Start 25 coals in your chimney.
In the Dutch oven, melt the butter and add the ham, broccoli, garlic, and green onion.
In a medium bowl, whisk the eggs until well mixed. Add the milk, and cheese and stir once more. Season with salt and pepper. Pour the egg mixture into the ham mixture and lightly stir to make sure that the egg mixture is evenly distributed.
Bake at 350°F, using 17 coals on the lid and 8 underneath, for 30-35 minutes or until the egg is cooked and the top is golden brown.
Makes about 8 servings
This post has been shared at Homestead Bloggers Network. If you like this blog and don’t want to miss a single post, subscribe to Chuck Wagoneer by clicking on the Follow Us button in the upper right corner and follow us on Facebook and Pinterest for the latest updates and more stuff!