Camping Recipes

Ingredients

• 1 medium potato (peel and dice)
• 8 eggs
• 1/2 c milk
• 1/2 tsp dried basil
• 1/2 tsp salt
• pepper to taste
• 2 Tbsp oil
• 1 medium onion (chopped)
• 1/2 green pepper (diced)
• 1/2 red pepper (diced)
• 1 small zucchini diced
• 1 clove garlic minced
• 1/2 c shredded cheddar cheese

Directions

Cook potato in salted boiling water until tender. Drain. Beat together eggs, milk, basil, salt and pepper until eggs are just blended. In a 10 inch ovenproof skillet, heat oil over medium heat. Add onion, peppers and/or zucchini & garlic. Sauté 3 minutes. Add potato and sauté 2 minutes longer. Pour eggs over vegetables in skillet. Cook over low to medium heat until eggs are almost set, but still moist on the surface [10-12 minutes] occasionally lift edge of the eggs to allow uncooked egg to run to bottom of skillet. Sprinkle top with cheese. Place under broiler until cheese melts, 2-3 minutes. Cut into wedges to serve. If no broiler is available, still sprinkle cheese on, it will melt. Serve with crusty roll & salad.

Submitted by: Dianne & John Richardson