Skip to main content

Veggie Polenta Scramble {Campfire Cuisine}

Inspired by Robin Donovan's Veggie Polenta Scramble in Campfire Cuisine, on day eight of our ten day camping trip, I whipped this up for breakfast at Salt Point State Park.

This one-pan vegetarian frittata made a hearty breakfast - perfect for our pre-bike riding meal. I used Donovan's recipe as a jumping off point, adapting her ingredients to match what I had in my camping larder.

1 T olive oil
1 medium onion, diced
1 medium fennel bulb, diced
2 C chopped carrots
4 oz. ready-made polenta, cut into 1/2-inch dice (about 1 cup)
6 eggs (or use 1 1/2 cups liquid egg substitute)
freshly ground sea salt
freshly ground pepper

Beat eggs. Add salt and pepper and mix well. Set aside.

Heat oil in a skillet over high heat on a camp stove. Add onions and fennel. Cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium-high, add carrots and continue cooking until onion is translucent and carrots are softened, about 5 minutes more. Add polenta and cook, stirring, until heated through, about 2 minutes more. Spread polenta and vegetables evenly out in pan, reduce heat to medium-low and pour egg mixture over the top. Cover and cook about 12 to 15 minutes, stirring it up once or twice during cooking, until cooked through. Serve immediately.

This was a great start to another active we are at Stump Beach, Salt Point State Park.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P