{"id":96,"date":"2011-08-25T07:39:00","date_gmt":"2011-08-25T13:39:00","guid":{"rendered":"http:\/\/therealfoodchronicles.com\/?page_id=96"},"modified":"2016-04-23T19:50:05","modified_gmt":"2016-04-24T01:50:05","slug":"car-camping-and-the-next-day-frittata","status":"publish","type":"post","link":"https:\/\/www.stormysweitzer.com\/recipes\/car-camping-and-the-next-day-frittata\/","title":{"rendered":"Car Camping and the Next Day Frittata"},"content":{"rendered":"
My husband and I love camping, and eating well while camping. \u00a0Back in the pre-GFDF days, this meant we ate a lot of home-made garlic, cheese bread cooked in the coals at dinner, bagel sandwiches and granola bars for long hikes, and pancakes and eggs for breakfast.<\/p>\n
These days, the food may be even better. Not just because eating well no longer means having a lot to eat, but because the flavors and ingredients are so good.<\/p>\n
We typically car-camp, which gives us plenty of room for cooking gear and food. \u00a0If we are just going to get away, we may pack the Dutch ovens and cook a feast. \u00a0If we have an activity \u2013 hiking, running, rafting, etc. \u2013 we plan altogether different kinds of meals.<\/p>\n
When we go, it is to some place within 4 hours of our Salt Lake City home. \u00a0This means we wind up in Moab, near Jackson Hole, or in our favorite area, the San Rafael Swell. \u00a0This past weekend \u2013 our first and probably only camping trip of the year unfortunately \u2013 we tried something new, heading towards Flaming Gorge and rafting down the Green River with three human and three canine friends.<\/p>\n
It was a trip that required easy-to-prepare food and food that could be carried down the river. \u00a0For me, this meant some prep work at home. \u00a0Here\u2019s a run-down of our meals:<\/p>\n
Dinner 1:<\/p>\n
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Roasted jalapeno turkey burgers (no bun) \u2013 for these, I sauteed half a fresh jalapeno, \u00bc cup of minced onion, and 1 minced clove of garlic and then combined them \u2013 using gloves \u2013 with a pound of turkey, an egg, some salt and pepper, and 5 pulverized GF crackers. \u00a0I made 4 patties and froze them in freezer paper and ziplocs before putting them into the cooler.<\/li>\n
Sweet potato fire fries \u2013 sliced and cooked at home until just about done, packed in an air-tight container with a bit of olive oil and S&P, and then packed in foil and roasted in the coals for 20 minutes at camp.<\/li>\n<\/ul>\n
Breakfast 1:<\/p>\n
\n
Quinoa flakes \u2013 mix 1\/3 cup with 1 Tablespoon of brown sugar and some raisins per person. \u00a0Pour in a bowl and mix with \u2154 cup boiling water and stir.<\/li>\n
Coffee with soy milk and sugar.<\/li>\n<\/ul>\n
Lunch and snacks on the river:<\/p>\n
\n
Sliced turkey, avocado, and hummus sandwiches on GF bread<\/li>\n
Lara bars<\/li>\n
Some candy<\/li>\n<\/ul>\n
Dinner 2<\/p>\n
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Grilled chicken marinaded in a GFDF dressing.<\/li>\n
Roasted potatoes, red peppers, and red onions \u2013 small creamer or fingerling potatoes were cut into wedges and boiled at home until just about done and then mixed with chopped peppers and onions, 1 Tbsp of olive oil, 1 tsp paprika, some minced garlic, and a little salt and pepper. At camp, I poured it all into some foil \u2013 as flat a pack as I could \u2013 and threw the packet in the coals for 20 minutes.<\/li>\n<\/ul>\n
Breakfast 2:<\/p>\n
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The Next Day Frittata \u2013 this one deserves a little attention.<\/li>\n<\/ul>\n
What is a Next Day Frittata?<\/h3>\n
A Next Day Frittata is a frittata that includes leftovers from the night before, i.e. eaten in the frittata the next day. \u00a0Frittata\u2019s are basically slow-cooked, open-faced omelets, with good stuff mixed in. \u00a0While there is some art to the frittata \u2013 like beating the eggs long enough to make them airy, for example \u2013 I think of it as a lazy-cook\u2019s omelet. \u00a0Here\u2019s why:<\/p>\n
When I make an omelet, I am careful to saute ingredients and then set them aside to prepare the eggs. \u00a0I whip the eggs and a little bit of soy milk up and then am careful with the pan to make sure that it is clean of other ingredients and hot. \u00a0Everything is carefully placed and folded, and I pay attention at each step. \u00a0If you didn\u2019t notice, I\u2019m careful.<\/p>\n
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\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\tWith the frittata, I basically chop up leftovers, throw them in a medium heat frying pan with some olive oil for a minute\n\t\t\t\t<\/figcaption><\/figure>\n\t\t\t
\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\tThen I whisk eggs and herbs together.\n\t\t\t\t<\/figcaption><\/figure>\n\t\t\t
\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\tI pour the beaten eggs over the top and swirl the pan around so everything is covered. \u00a0I place a lid on the pan and forget about it for a few minutes while I enjoy my coffee.\n\t\t\t\t<\/figcaption><\/figure>\n\t\t\t
\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\tWhen I come back to the pan, the eggs are cooked through and the frittata is ready to be sliced into wedges and served.\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n
In other words, I don\u2019t really pay attention to it. \u00a0And as long as the heat is set low enough, I don\u2019t worry that it will burn.<\/p>\n
What can you put into a Next Day Frittata?<\/h3>\n
Pretty much anything. \u00a0A frittata is basically eggs cooked with anything else: leftover meat and vegetables, fresh herbs, and any other ingredients I have on hand that sound good. \u00a0Pasta and cheese are even considered acceptable ingredients for those who can eat them.<\/p>\n
Some of my favorite combinations have included:<\/p>\n
\n
Leftover chopped pork chops with spinach and cherry tomatoes<\/li>\n
Grilled chicken that\u2019s been marinated in chutney and some sauteed onions<\/li>\n
Sausages and hash browns (GF, of course)<\/li>\n
Grilled vegetables like zucchini, red peppers, mushrooms, and onions<\/li>\n
Black beans with chopped tomatoes and fresh corn<\/li>\n<\/ul>\n
Like I said, pretty much anything goes.\u00a0 And, it can easily be made using campfire-grilled leftovers if you take a frying pan and lid (or a Dutch oven) along with you when you go.<\/p>\n
We ended up packing up early in the morning and used the leftovers from dinner #2 \u2013 grilled chicken and roasted potatoes, peppers and onions, as well as fresh spinach and some salsa on top \u2013 to make lunch when we got home from our camping trip.<\/p>\n
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