servings: 1 | calories: 498 | cooking time: 15 min | weight: 129 gr / oz
Category: base camp, breakfasts, dehydrated, gluten-free, high-energy, italian
calories: 498, protein: 31.4 g, carbs: 10.7 g, fat: 29.3 g, sugars: 3.5 g, sodium: 1137 mg
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
Is this just for one person? It says “1 servings” but the photo suggests a large pan full.
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!
You can use soy “chicken” or tofu cheese instead.