Who said camping is all about hot dogs and hamburgers did not know me or any of my fellow lovers of food campers. This year at Folk Fest in Winnipeg, even though it was hard to drag all the items to our campsite in the open festival campground, we had to do it. My girlfriend covered our lunch/dinner with delicious salmon burgers and I covered breakfast with this delicious omelet.
Starting the omelet on the camping grill with a leftover salmon burger as our 'meat'
Ingredients
4 Large Eggs
5 Asparagus Stems
2 Green onions, chopped
Fresh Basil, Dill and Parsley – about 1/4 all together
1/4 Cup of Grated Mozzarella
1/2 a large Tomato chopped
2 TBSP of Olive Oil
2 TBSP of Butter
Once you flip the omelete, you can then put all the ingredients on top
Directions
In the same small frying pan you will use for the omelet, use 1 TBSP of Olive Oil and 1 TBSP of butter then throw in the onions and the tomato. Cook for about 5 minutes or until the tomato is soft then set aside in a throwaway cup.
Now throw in the asparagus and cook fully and also set aside.
Mix up the 4 eggs, with nothing added then pour into a small frying pan that has been greased with the remaining olive oil butter. Leave the grill on low so the eggs can cook slowly, and use your spatula to move the edges around so they don’t stick.
Once cooked, flip carefully then add your mozzarella on the bottom, followed by the herbs and tomato onion mix topped with your asparagus.
When all the filling is in, flip over one side and you have an omelete!
This omelet easily feeds 2, I just cut it down the center. We served this with a salmon burger and a Malibu, orange juice and seven up. It is camping right so anything goes!
Published on Jul 14, 2011
Filed under: Food,Recipies
Tags: Asparagus, basil, breakfast, camping food, dill, eggs, herbs, olive oil, omelet, organic, tomato | No Comments