Frittata
Servings: 1
Ingredients
- 6 T. powdered whole eggs
- 1 T. full cream milk powder (Nestle Nido)
- 2 T. sun-dried tomatoes, chopped
- 1/4 t. dried oregano
- 1/4 t. dried marjoram
- sea salt/pepper to taste
- 1 T. ghee or olive oil
- 20 grams chorizo
- 1 shallot
- 1 T. freeze-dried grated Parmesan
Instructions
- Mix powdered eggs, milk, tomatoes, dried herbs in zip-lock bag
- Pack other ingredients separately
On the trail
- Add 3/4 c. water to egg mixture, beat well
- salt/pepper to taste
- Heat ghee or oil in fry pan
- Slice chorizo, chop onions,; cook until onions soft
- Fold over beaten eggs and cover; reduce heat to low
- Cook until center of frittata is set, about 10 minutes
- Remove, sprinkle with Parmesan
Note
- For Paleo, omit milk and cheese