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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.


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