1 ½cupIdaho russet potatoeswashed, peeled and cut into ½” cubes
Salt and Pepper
Fresh arugula and sliced tomatoes for garnish
Preheat the skillet:
Preheat your cast-iron skillet over a camp stove to medium-heat, when you can feel the heat evenly radiating from the skillet while safely holding your hand above the surface.
Add the oil and swirl to coat the pan.
Combine the Ingredients:
In a large bowl, whisk the eggs with the heavy cream.
Add the leftover meat, tomatoes, scallions, peppers, and potatoes to the bowl and stir.
Cook the frittata:
Cooking the frittata slowly is important over the camp stove.
Top with the cheese.
Allow the eggs to set a few moments before carefully with a rubber spatula, scraping the eggs from the center of the pan and stirring a bit, and then pushing the eggs in towards the center.
Repeat this step a few times around the edges to prevent sticking to the bottom and cooking quickly in one spot.
Cover the frittata with foil and allow to cook through, about 10-15 minutes longer, shimmying the pan occasionally and rotating it so that the heat is evenly distributed.
The frittata is done when the eggs have set. Wiggle the skillet to test if the eggs have set, or use an instant read thermometer and temp at 185 to 190.
Remove from heat.
Serve the frittata hot with fresh arugula and sliced tomatoes over top and on plates to really boost the healthy feeling of this campsite breakfast.
A well-seasoned cast-iron pan will go a long way for this recipe. The better used and seasoned it is, the more naturally non-stick it is, making your frittata slide out and free with ease.This recipe calls for leftover meat - I used a variety of taco meat, ham, and cooked sausages from recipes throughout the week camping trip. As long as the meat equals 1 ½ cup portion, any variety of leftovers will do.