This low-calorie breakfast is cooked in a cast-iron skillet set directly over a grill or campfire, with peppers, tomatoes, and onions cooked together with eggs. The vegetables can be chopped and frozen ahead, making this a quick option for picnic and camping mornings.
Chop the pepper, tomatoes, and onion. If you are going camping, do this ahead and freeze them in a bag.
Set a cast-iron skillet directly over medium-hot grill coals and heat the olive oil.
Add the chopped vegetables to the skillet and sauté for 8 minutes, until softened.
Crack in the eggs and season with salt, black pepper, and red pepper flakes. Cook for 7 minutes, until the whites are set.
If you add the vegetables before the skillet is hot enough, they will release their liquid and steam instead of sautéing. Adding the eggs too early can cause them to burn before the vegetables cook, so follow the stated order. Allergen: contains eggs.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
