Skillet Egg Wedges with Peppers and Spinach
Powdered eggs, dried spinach, and jarred red pepper, set in a cast iron pan over coals.
- calories
- 310
- weight
- 3.5 oz
- cal / oz
- 89
- protein
- 18 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 18 min
- total time
- 28 min
- water
- 300 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Campfire coals
- Grill grate
- Canister stove
- Car camping
- Basecamp
- Vegetarian
- Gluten free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Whole egg powder | 1 cup | reconstitutes to about 8 eggs |
|---|---|---|
| Powdered whole milk | 3 tbsp | stands in for the heavy cream |
| Hard cheese | 2 oz | gruyere or aged swiss, grated at camp |
| Dried rosemary | 1 tsp | crushed between your fingers |
| Garlic powder | 1 tsp | |
| Salt | 1/2 tsp | |
| Black pepper | 1/4 tsp | |
| Dried spinach flakes | 1/3 cup | |
| Roasted red peppers | 1/4 cup | from a jar or a shelf-stable pouch, drained and chopped |
| Olive oil | 2 tbsp |
Method
- Pour 300 ml of water, boiled or just hot, over the spinach flakes in your mug. Let them sit five minutes, then squeeze out the excess and set them aside.
- Whisk the egg powder, milk powder, rosemary, garlic powder, salt, and pepper into the leftover soaking water plus enough cold water to make about 400 ml. Work out the lumps. Let it stand while the pan heats.
- Set a cast iron skillet on the grate over a bed of coals, not flames. Add the oil and swirl it to the edges.
- Scatter the spinach and chopped peppers across the pan, then pour the egg mixture over them.
- Cover with a lid or foil and cook 12 to 15 minutes, rotating the pan a quarter turn every few minutes so one side does not scorch. It is done when the center stops moving when you nudge the pan.
- Pull it off the heat, scatter the cheese over the top, and re-cover for two minutes. Cut into wedges in the pan.
The original is an oven dish built on fresh eggs, cream, and ricotta. None of that travels, so the whole thing moves onto dry goods: whole egg powder for the eggs, milk powder for the cream, and a hard aged cheese instead of ricotta. Ricotta is the one real loss. It is mostly water and it cannot be replaced, so the cheese goes on at the end where it melts into pockets rather than disappearing into the custard.
Coals matter more than the recipe does. Eggs over open flame set on the bottom and stay raw in the middle, so build the fire down first and cook covered, rotating the pan. Rehydrating the spinach separately and wringing it out keeps that water out of the eggs, which is the difference between a set frittata and a weeping one.
Packing
Egg powder, milk powder, and all the seasonings go into one jar at home. Spinach flakes ride in their own bag. The peppers stay in their jar or pouch until camp; a pouch weighs less and cannot break.
Variations
- A pouch of cooked bacon crumbles or diced ham stirred in before the eggs set.
- Swap the rosemary for smoked paprika and a pinch of cayenne.
- No cheese and no milk powder makes it dairy-free; add another tablespoon of oil to make up the fat.
https://www.lodgecastiron.com/blogs/recipe/frittata-wedges-with-roasted-red-pepper-spinach-and-ricotta