Dutch Oven Breakfast Frittata
We had the very tasty privilege of hanging out with the Valley Forge Black Pots at the Hamburg Cabela’s store during last week’s Camping Classic event. We tasted way more than our fair share of breakfast, lunch, dinner, and dessert samples.
These folks are not only great Dutch Oven cooks, they are also super generous about sharing recipes with wannabes like us. I’m going to share a couple of the recipes here on our blog, but you can also head over and follow their Facebook page for lots more inspiration.
The very first sample we tasted was the Dutch Oven Breakfast Frittata, and it is always awesome to see veggies show up in a style of cooking that often skews toward meat stews and desserts. I’m going to try a frittata the next time we are at the campground and cross my fingers it turns out this yummy.
Seasonal Breakfast Frittata
- 3/4 pound bulk Italian sausage
- 6 large eggs
- 1 cup half and half
- red pepper flakes
- 2 large handfuls of spinach, arugula, or swiss chard
- 8 ounces feta, crumbled
- 1 large, ripe tomato coarsely chopped
- Preheat Dutch Oven to 375 degrees
- Cook sausage in skillet over medium heat. Remove and drain fat, but do not wipe clean.
- Combine eggs, cream, salt, pepper, and red pepper flakes in a bowl, and whisk until foamy.
- Add sausage, greens, feta, and tomato.
- Pour into skillet and cook over medium heat until it sets and holds together along the edge.
- Place skillet in the over, and bake until the top of the frittata has puffed, 25-30 minutes.
Thanks again to the Valley Forge Black Pots for feeding us, and thanks even more for the great Dutch Oven cooking tips. We have a new Camp Chef stove, and they brainstormed with us about the best Dutch Oven accessories for amateurs like ourselves. We’ll share more about that later.
Plus, more delicious recipes to come…
See you at the campground!