Skillet Frittata with Goat Cheese
Powdered eggs, dried vegetables, and a lid. A frittata that never sees an oven.
- calories
- 390
- weight
- 4 oz
- cal / oz
- 98
- protein
- 25 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 20 min
- total time
- 30 min
- water
- 400 ml cold
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Dinner
- Campfire coals
- Grill grate
- Canister stove
- Car camping
- Basecamp
- Canoe / raft
- Vegetarian
- Gluten free
- Nut free
- One pot
- Pre-mix at home
- Needs a cooler
- Basic
Ingredients
| Powdered whole egg | 1 1/2 cups | equal to about a dozen eggs |
|---|---|---|
| Full-fat powdered milk | 1/4 cup | stands in for the heavy cream |
| Grated parmesan | 1/2 cup | the dry shaker kind, half in the batter and half on top |
| Dried minced onion | 2 tbsp | |
| Garlic powder | 1 tsp | |
| Dried red bell pepper | 1/3 cup | |
| Freeze-dried spinach | 1 cup | it collapses to almost nothing |
| Salt and black pepper | 1/2 tsp salt, 1/4 tsp pepper | |
| Olive oil | 2 tbsp | |
| Crumbled goat cheese | 3 oz | out of the cooler |
Method
- Put the dried onion, bell pepper, and spinach in a cup with 150 ml of cold water. Leave them ten minutes while you build the fire down to coals.
- Whisk the egg powder, milk powder, 1/4 cup of the parmesan, salt, and pepper into 250 ml of cold water. Get the lumps out now, not in the pan.
- Heat the oil in a 10-inch cast iron skillet over low coals or a low flame. Drain the vegetables, squeeze them, and cook them two minutes with the garlic powder.
- Pour the egg over the top. Cover the skillet and leave it alone. Low heat, twelve to fifteen minutes.
- When the center has set but still moves a little, scatter the goat cheese and the rest of the parmesan over it. Cover again for two minutes, then pull it off the heat.
- Let it sit five minutes before cutting. It firms up as it cools.
A real frittata finishes in a 375°F oven. Over a fire you do not have one, so the lid does that job instead: trapped steam sets the top while the bottom cooks on the coals. Low heat is the whole trick. Too much flame and the underside is leather before the middle moves.
Powdered egg rehydrates thinner than shell eggs, so the milk powder and the parmesan are structural, not garnish. They give the batter enough solids to set into a slice you can lift. The goat cheese goes on at the end because it does not want heat, and it is the only thing here that needs a cooler.
Packing
Egg powder, milk powder, parmesan, and seasonings go in one bag at home. Dried vegetables in a second. Goat cheese in the cooler, and use it the first two days.
Variations
- Swap the goat cheese for a hard aged cheese and the whole thing goes shelf-stable.
- A handful of dried mushrooms in the soak bowl adds body without weight.
- Cook it in a foil-lined skillet if you want to carry the leftovers out cold.
https://www.lodgecastiron.com/blogs/recipe/goat-cheese-frittata