Campfire Cooking: Bacon, Cheddar, and Broccoli Frittata
One-pan meals are a camper’s best friend, offering convenience and minimal cleanup. This bacon, cheddar, and broccoli frittata is a fantastic option for a hearty and satisfying breakfast during your camping adventures. It’s simple to prepare, delicious, and packed with protein and vegetables to fuel your day of outdoor activities.
This recipe is inspired by the Italian frittata, a crustless quiche, making it naturally gluten-free and easy to adapt to various dietary needs. Whether you’re looking for a quick breakfast, a simple lunch, or a protein-rich dinner, this frittata is a versatile dish that can be enjoyed any time of day.
Why Frittata is Perfect for Camping
- Easy to Make: Minimal prep time and simple cooking steps make it ideal for campfire cooking.
- Healthy and Nutritious: Packed with eggs, bacon, cheese, and vegetables, it provides a balanced and satisfying meal.
- Versatile: Easily customizable with your favourite ingredients and whatever you have on hand.
- One-Pan Meal: Reduces cleanup and simplifies cooking in the outdoors.
Ingredient Breakdown
This frittata recipe uses common ingredients that are easy to find at any grocery store. Here’s a closer look at the key components:
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Bacon: Regular bacon is recommended for its flavour and rendered fat, which is used to grease the cast iron pan. However, chicken or turkey bacon can be substituted with the addition of olive oil.
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Large Eggs: This recipe is designed for 8 large eggs. You can adjust the quantity slightly depending on the size of your eggs. For a lighter option, use 14-16 egg whites instead of whole eggs.
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Milk: Any type of milk can be used, including dairy and non-dairy alternatives. Unsweetened almond milk is a popular choice, but whole milk or heavy cream will create a richer flavour and texture.
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Shredded Cheddar Cheese: Cheddar cheese pairs perfectly with bacon and broccoli. Old or sharp cheddar will provide a more intense flavour, while medium or mild cheddar will be more subtle. Smoked cheddar is an excellent addition for a smoky flavour.
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Broccoli: Fresh broccoli, finely chopped, is the preferred option. If using frozen broccoli, thaw it completely, drain well, and cook until all excess liquid is gone. Other vegetables like chopped asparagus or spinach can also be used.
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Chopped Onion: Red, yellow, or green onions can be used. If using green onions, add them towards the end of cooking with the broccoli.
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Seasoning: Ground black pepper, garlic powder, and salt enhance the flavour of the frittata.
Essential Equipment
- 9-inch or 10-inch cast iron skillet (well-seasoned)
- Lid for the skillet (or aluminum foil)
- Medium mixing bowl
- Whisk
- Heat-proof vessel
Step-by-Step Instructions
- Prepare the Fire and Ingredients: Start a medium fire or prepare your charcoal. Whisk together the eggs, milk, garlic powder, salt, and pepper in a medium bowl. Chop the bacon, onion, and broccoli.
- Cook the Bacon and Vegetables: Cook the chopped bacon in the cast iron skillet until almost crispy. Add the onions and cook until soft and translucent. Drain off any excess fat, leaving about 1 tablespoon in the pan. Add the chopped broccoli and cook until tender, removing from heat.
- Assemble the Frittata: Add about 1 tablespoon of the reserved bacon fat (or olive oil) back to the skillet, coating the bottom of the pan. Spread the bacon and broccoli mixture evenly over the bottom of the pan. Pour half of the egg mixture over the vegetables. Sprinkle with most of the cheese, reserving a small amount for the top. Pour the remaining egg mixture over the cheese. Scatter the remaining cheese over the top.
- Cook the Frittata: Cover the skillet with a lid or aluminum foil. Reduce the heat source to low by closing the dampers on a charcoal grill, spreading out the wood in a campfire, or using a cooler side of a grill. Cook for 10-12 minutes, or until the eggs are almost set in the centre.
- Rest and Serve: Remove the skillet from the heat and let it sit, still covered, for another 5 minutes, allowing the residual heat to cook the eggs through. Slice into 4 wedges and serve hot.
Tips for Success
- Don’t Overcook: It’s better to cook the frittata over low heat for a longer time than to risk burning it before the eggs are cooked through.
- Adjust Heat: Managing the heat is crucial for campfire cooking. Use dampers, spread out the fire, or utilize a cooler side of the grill to maintain a low temperature.
- Customize Ingredients: Feel free to substitute vegetables, cheese, or meat based on your preferences and what you have available.
Storing Leftovers
Once cooled to room temperature, leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days. It’s best served reheated.
Nutritional Information (Per Serving)
- Calories: 506 kcal
- Carbohydrates: 7 g
- Protein: 28 g
- Fat: 41 g
More Camping Recipe Ideas
Looking for more inspiration for your next camping trip? Consider these options:
- Apple Fritter Bread Pudding
- Campfire Banana Bread
- Campfire Breakfast Skillet
- Hobo Eggs
- Traditional Bannock