Made in a cast-iron skillet placed directly over a grill or campfire, this low-calorie breakfast is cooked by combining pepper, tomato and onion with eggs. Since the vegetables can be chopped and frozen ahead of time, it comes together quickly on picnic and camping mornings.
Chop the pepper, tomato and onion; if you are heading out camping, you can do this step ahead and freeze it in a bag.
Place a cast-iron pan directly on the medium-hot grill coals and heat the olive oil in it.
Add the chopped vegetables to the pan and sauté for 8 minutes until softened.
Crack in the eggs, season with salt, pepper and pepper flakes, and cook for 7 minutes until the whites set.
If you add the vegetables before the pan is hot enough, they release liquid and boil instead of browning. If you add the eggs too early, they can burn before the vegetables finish cooking, so keep the order as given. Allergens: contains egg.
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