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