Meat Lovers Frittata
Use up all the camp leftovers with this all-in-one skillet recipe loaded with hearty potatoes, cheese, veggies, meats, and eggs!
1 tablespoon cooking oil
2 tablespoons heavy cream
1½ cup leftover meat, sliced into bite-sized pieces
¼ cup grape tomatoes, sliced
2 scallions, chopped
1½ cup Idaho® russet potatoes, washed, peeled and cut into ½” cubes
6 ounces cheese
Salt and pepper
Fresh arugula and sliced tomatoes for garnish
- Preheat your cast-iron skillet over a camp stove to medium heat. You should be able to feel the heat evenly radiating from the skillet while safely holding your hand above the surface.
- Add the oil and swirl to coat the pan.
- In a large bowl, whisk the eggs with the heavy cream.
- Add the leftover meat, tomatoes, scallions, peppers, and potatoes to the bowl and stir.
- Pour the mixture into the hot skillet and top with the cheese.
- Allow the eggs to set a few moments before carefully with a rubber spatula, scraping the eggs from the center of the pan and stirring a bit, and then pushing the eggs in towards the center.
- Repeat this step a few times around the edges to prevent sticking to the bottom and cooking quickly in one spot.
- Cover the frittata with foil and allow to cook through, about 10-15 minutes longer, shimmying the pan occasionally and rotating it so that the heat is evenly distributed.
- The frittata is done when the eggs have set. Remove from heat.
- Serve hot with fresh arugula and sliced tomatoes over the top.
- Cooking the frittata slowly is important on a camp stove.
- A well-seasoned cast-iron pan will go a long way for this recipe. The better used and seasoned it is, the more naturally non-stick it is, making your frittata slide out with ease.
- This recipe calls for leftover meat. I used a variety of taco meat, ham, and cooked sausages from recipes throughout the week camping trip. As long as the meat equals 1½ cup portion, any variety of leftovers will do.