Frittata for breakfast is a mainstay in my diet, whether I’m at home in my kitchen or out on the trail or lake. Frittata, meaning “fried” in Italian, is simply an egg omelette without structure; the other ingredients are mixed together in the pan with the egg rather than sandwiched between layers of egg.
Truth be told, I’m just too impatient to cook an omelette properly, preferring to scramble everything up in the pan. For the outdoor enthusiast, frittatas are easy and versatile – the fresh raw ingredients can be assembled in the pan at the campsite, or the meal can be cooked and dehydrated at home to reduce weight and volume, easily rehydrating at camp. I prefer the former while car camping and the latter for extended backpacking or canoe trips.
I adjust the ingredients depending on the desired caloric content, higher calorie for outdoor activities and low-calorie for weight maintenance. Protein options that I often use include bacon, lobster, shrimp, freshwater fish, grass-fed beef, venison, spicy ground beef – taco style, home-made raw-milk cheese or chicken. I use whatever vegetables I have in the garden or fridge, stressing high fibre content for optimum health.
The following is the list of ingredients in the lobster frittata I made for my trip with the Passionate Paddler, David Lee, to Killarney Provincial Park in Ontario the last few days of November.
Lobster Frittata Recipe
1. Heat olive or coconut oil, ghee, duck fat, lard or butter in large skillet over low-medium heat.
2. Add all ingredients, except the spinach and eggs.
3. Saute until vegetables are soft and add the spinach, salt and pepper to-taste and at least one tablespoon of Bragg Organic Sprinkle 24 Herb (12×1.5oz). Bragg’s is one of my “secret” ingredients that I add generously to a lot of my savoury recipes, at home and in the field.
4. As soon as the spinach has wilted, add the eggs, combining evenly with the vegetable ingredients. The proper way to cook it completely is to put the skillet in a warm over for ten minutes. I leave it on the stove and put a lid on the pot, or if I’m camping, just leave it open.
5. Serve as is, or with a heaping spoon of Korean kimchi or salsa to add even more flavour and nutrition.
6. Alternatively, spread cooled frittata on a flat tray and dehydrate until all moisture is removed. I prefer to break it up into grape-sized pieces once dry to make it easier to re-hydrate in an appealing size and shape.