Ingredients:

1 tablespoon cooking oil
6 eggs
2 tablespoons heavy cream
1½ cup leftover meat, sliced into bite-sized pieces
¼ cup grape tomatoes, sliced
2 scallions, chopped
Roasted peppers
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

Directions:

1. 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.
2. Add the oil and swirl to coat the pan.
3. In a large bowl, whisk the eggs with the heavy cream.
4. Add the leftover meat, tomatoes, scallions, peppers, and potatoes to the bowl and stir.
5. Pour the mixture into the hot skillet and top with the cheese.
6. 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.
7. Repeat this step a few times around the edges to prevent sticking to the bottom and cooking quickly in one spot.
8. 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.
9. The frittata is done when the eggs have set. Remove from heat.
10. Serve hot with fresh arugula and sliced tomatoes over the top.