Recipe by Alan LeCheminant
A frittata is a good first Dutch oven breakfast. It is one pot, it takes whatever vegetables you have, and you can drink your coffee while it bakes.
Serves: 6 to 8 people Time: About 40 minutes
Ingredients
- 12 eggs
- 1/2 cup milk
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup chopped spinach or sliced mushrooms
- 1 1/2 cups shredded cheddar or jack cheese
- 2 tablespoons oil or butter
- 1 teaspoon salt and 1/2 teaspoon pepper
- Cooked ham or bacon pieces, optional
Steps
- Light about 20 briquettes for a 10 inch oven.
- Warm the oil in the oven over a few coals and saute the onion and pepper about 5 minutes. Add the spinach or mushrooms for the last minute.
- Whisk the eggs, milk, salt and pepper. Pour them over the vegetables and scatter the cheese and any meat on top.
- Put the lid on with about one third of the coals under the oven and two thirds on the lid.
- Bake 20 to 25 minutes, until the center is set and the top is lightly browned.
- Rest 5 minutes and cut into wedges.
Coals: A common rule is twice the oven diameter in charcoal briquettes, so 24 for a 12 inch oven and 20 for a 10 inch. Put about one third under the oven and two thirds on the lid. Each briquette changes the temperature by roughly 10 degrees, and too many underneath will burn the bottom. Treat these numbers as a starting point and adjust as you learn your oven.
Gear we use
- 10 inch cast iron Dutch oven
- Charcoal chimney and fire pan
- Lid lifter and welding gloves
- Whisk and a large bowl
Our overnight and multi-day trips include meals cooked by our guides.
Alan LeCheminant co-owns Wild River Adventures in Riggins, Idaho and has more than 40 years on rivers.
