Tag: veggie campfire meals

Easy Cast Iron Veggie Frittata for Camping

If you ever wanted to know how real my blog is (and that I’m not working to get influencers or likes), you can tell from my photos.

I have a good group of friends who go camping with me and encouraged me to make this blog because they LOVE my food and they thought others would like as well. In fact they recruit others who never go camping (including this summer) on the sole basis of my food

My motto is I don’t do the basics – hot dogs, hamburgers. Nothing against any of those things, I just love to push myself. And not all our winners, but when something is, I want to share this here!

I say this because my friends will be the first to tell you – I am so busy prepping, cooking and serving the meal, that a lot of times, I don’t turn on my phone to take a picture (I ALWAYS camp where there is NO signal so my phone is never on!). In fact a big group trip we had this summer, I had to have people remind me and we were all living in the moment, that out of 8 people, only one remember on one occasion!

I preface all of this because this meal is one of them. I saw the grill we had when we got there and realized it was not big enough to cook reasonably for 8 people completely in two cast iron pans. So I did a quick maneuver to make the frittata and it was so good, half of it was served up before I could take a picture (hence the first picture!)

The fun thing about this dish is you can play around. I made it again the next day with a couple different ingredients. We had half the group loving tomatoes which I say is a must for this, but another half hating them, which is why half the frittata has tomatoes. You can strategically place based on likes!

Morally of the story, I hope you come here to find new recipes, try them and love them and share! And if anything, just know I’m 100% authentic!! Cuz I promise I am and just want you all to enjoy – bad pictures or not 😂

Breakfast Veggie Frittata

Ingredients –

  • 2 tbsp vegetable or olive oil
  • 1 yellow or white onion, diced
  • 1 – 2 tomatoes, diced
  • 2 tbsp minced garlic
  • 1 cup spinach
  • 8 – 12 eggs (depending size of group), whisked
  • Sliced mozzarella and/or Mexican cheese
  • Any leftover meat or deli meat you want to use up (optional)
  • Any other veggies you want to use up (optional)
  1. Slice all veggies and mince garlic
  2. In one cast iron pan, pour oil into it and heat
  3. Add onions and garlic and sauté until tender
  4. Whisk eggs in a bowl with veggies and cheese
  5. For easy cleanup, line another cast iron with aluminum foil (if only one pan, skip this step)
  6. Pour mixture into pan
  7. If omitting any veggies for the group, do not add them in the bowl in step four and carefully place them on top of the eggs in the pan here on one side to separate from total
  8. Cover pan with foil
  9. Place over indirect heat on the campfire
  10. Cook for about 35-45 minutes until the eggs have set in the pan (don’t jiggle in the middle when you move the pan)
  11. Top with hot sauce, if desired
  12. In the first picture, instead of shredded cheese, I topped with American cheese. Also good but recommend shredded!

I would love feedback! If you have tried this recipe, please rate below and/or comment!

Rating: 5 out of 5.

Delicious Campfire Lasagna: Cook with Family

Happy Sunday Funday everyone!   I thought today I would bring to you another entrée and crowd pleaser for dinners while camping.  I have to give my cousin Chrissy thanks for this one as she gave me the original recipe and some tips that I have added on to over the years.  For example, I’ve added spinach because I like some greens.  I’ve also played around with the type of meat I’ve added or don’t add at all.

I also have to mention that the last time I made this was this past July at my favorite camping site – Letts Lake.

Letts Lake

The place is beautiful and the last five miles are unpaved to get there which is always a roll of the dice with my Prius but I’ve made it at least 3 out of the 4 times I’ve tried.  I was fortunate to go literally two weeks before the Mendocino Complex Fire (specifically Ranch Fire) started and the campsite was evacuated and later burned in the same fire.  I cried a good amount after learning it burned.  But why do I even remember this so specifically?  Because this was the first time I had the genius idea to add Italian sausage to my lasagna.  The bees were so incredibly bad this past summer in California. The second I opened the sausage packet, hundreds of bees swarmed on me and the meat so quickly, that I had to abort the mission. I ended up kicking the sausage a few feet away from the campsite.  Next time, I will cook and cut the meat prior to going camping so I can quickly assemble and hopefully not have the swarm of bee issue.  On the other note, while I won’t be able to enjoy Letts Lake this upcoming summer, hopefully it will be back open in 2020.  I also pray all the animals and especially baby ducks are ok but the bees I will say I hope they won’t be returning (wishful thinking I know!)

So here you go – my and my cousin’s much loved combined lasagna recipe

Ingredients –

  • Oven Ready Lasagna Noodles
  • 2 jars of Rao’s Marinara Pasta Sauce (this part is VERY important.  Trust me – splurge and spend the $8 on a jar of delicious sauce – it makes all the difference)
  • 1 bag Mozzarella Cheese
  • 1 bag Cheddar Cheese
  • 1 bag Parmesan Cheese
  • Any kind of cooked meat you would like
  • Any vegetables you might like (I like spinach and zuchinni)
  • Italian Seasoning
  • Cast Iron Pan
  • Foil

Directions –

Line the cast iron with double foil (spillage of the marinara sauce in the cast iron is a real pain to clean when camping)

Make a layer of oven ready lasagna noodles

Spread a portion of sauce over noodles

Add a part of the vegetables that you want evenly over sauce/noodles combo

la1

Add any meat if you are having meat for the next layer

Add a layer of mozzarella and cheddar cheese

la2

Add another layer of oven ready noodles

Add another portion of sauce over noodles

Repeat vegetables, meat and cheese layers

If you are now at the top of your cast iron, add sauce to cover, remaining mozzarella & cheddar cheese and as much of the parmesan cheese that looks good to you. Top with

Italian seasoning and cover pan with foil

Put cast iron pan on indirect heat over the campfire

la3

Cook for about 45 min – an hour or when cheese is melted on top

Camping Lasagna

Enjoy!

I would love feedback! If you have tried this recipe, please rate below and/or comment!

Rating: 5 out of 5.