servings: 1 | calories: 498 | cooking time: 15 min | weight: 129 gr / oz
Category: base camp, breakfasts, dehydrated, gluten-free, high-energy, italian

nutrition info:

calories: 498, protein: 31.4 g, carbs: 10.7 g, fat: 29.3 g, sugars: 3.5 g, sodium: 1137 mg

you'll need:

6 tablespoons powdered whole eggs
1 tablespoon full cream milk powder (Nestle Nido)
2 tablespoons sun-dried tomatoes, chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
Sea Salt
1 tablespoon ghee or olive oil
20 gs chorizo
1 shallot
1 tablespoon freeze-dried grated Parmesan cheese

at home:

Mix powdered eggs, milk, tomatoes and dried herbs in a zip-lock bag.
Pack other ingredients separately.

on the trail:

Add 3/4 cup water to the egg mixture; beat well with a fork.
Season to taste with salt and pepper and set aside.
Melt the ghee in a frying pan.
Slice chorizo and chop onions, pour into the pan; cook until onions are soft.
Fold over the beaten eggs and cover with a lid. Reduce heat to low.
Continue to cook until center of frittata is set, about 10 minutes.
Remove from the heat and sprinkle with Parmesan.

Notes: for Paleo version, omit milk powder and Parmesan cheese


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  1. sarah on February 1, 2022 at 8:27 pm

    Is this just for one person? It says “1 servings” but the photo suggests a large pan full.

  2. [email protected] on February 8, 2019 at 7:23 am

    This sounds wonderful! I’ve never had the powdered eggs. Could you suggest a vegetarian substitute for the chorizo? I know Trader Joe’s has Soy Chorizo but wondered if you had other ideas. Thanks! Loving the Meal Planner site!

    • Tanya Krezevska on February 8, 2019 at 9:01 am

      You can use soy “chicken” or tofu cheese instead.

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