Omelettes make a great meal anytime of the day and are also a quick and easy meal to prepare which makes an ideal meal when camping. There are a few variations of omelettes in countries around the world such as Tortillas in Spain, Eggah and Kuku in the Middle East and Frittata in Italy. Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta and may be flavoured with herbs.
- Single burner
- Heavy based frying pan
- Mixing bowl
- 1 tablespoon butter
- 3 tablespoons olive oil
- 6 eggs
- 1 onion, chopped
- 1 garlic clove, crushed (opptional)
You can use any number of additions to the above of your choice such as ham and cheese, asparagus, potatoes, mushrooms or you can use up some left-overs all of which will turn the frittata into a more substantial meal.
Prepare your ingredients before starting, whisk the eggs in a mixing bowl and set aside. Cut your fillings into bite-sized pieces. Chop the onion and crush the garlic. Heat the frying pan and, over a low heat gently saute the onion and garlic for a couple of minutes being careful not to burn them. Next add the filling of your choice and gently heat through stirring all the time. Pour in the beaten eggs and cover the pan. Leave to cook through gently over a low heat for about 15 minutes until the frittata is set and puffed up and golden. Serve warm with a green salad and crusty bread. The frittat can also be served cold or cut into slices and make an ideal picnic ingredient or taken along as a snack on a walk.
If you have an oven or grill then the frittata can be prepared to addition of the eggs and then placed in the oven or under the grill to set.
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