What I love about this recipe is how flexible it is. Whatever it is you want to add to your scrambler you can simply add and make adjustments. A meat lover could add meat to the equation and the dish would work the same. Sometimes I only use salt and pepper while other times I spice it up. It truly makes a great campfire breakfast!
This one pan veggie breakfast scrambler is incredible -- it’s a hearty meal perfect for an autumn morning.
6 Large Brown Eggs
6 Medium Potatoes
1 Sweet Onion
1 Clove Garlic
1 Small Bunch of Fresh Spinach Leaf
1 Small Green Pepper
1 Medium Tomato
3 Sweet Basil Leaves, Minced
A Handful of Seasonal Mushrooms, Sliced
Cheese
Coconut Oil
Directions
Seed the peppers and tomatoes, setting the seeds aside to be saved.
Dice up all vegetables into the desired size of the chef.
In a medium bowl whisk the eggs and set in a cool place.
In a large, well-seasoned cast iron skillet, heat the coconut oil.
Add the garlic, onion, and minced basil. Cook for about 5 minutes.
Add the potatoes and peppers. Cook for another 15 minutes.
Add the spinach, and cook until all of the vegetables are tender.
Mix in the scrambled eggs, stirring while they cook for about 3-4 minutes.
Cook the scrambler until the eggs are fully cooked.
Sprinkle with sea salt and white pepper.
Add grated cheese and tomatoes. Cover with a lid until the cheese melts and it’s ready to serve!
Cast Iron Tip of The Week #1
When it comes to curing/seasoning a cast iron skillet, an open fire is your best friend. If you don’t cook on fire I can also share with you how to do it indoors. It is extremely important to have a properly cured cast iron in order to achieve the best cooking.
You know a cast iron is ready to be cured if food starts to stick to it.
On Open Flame
After the meal is cooked and the food served up I flip my skillet over and let the fire cook off any excess food left on the pan. I leave the skillet on the fire for about a half an hour.
Using a heat resistant cloth or brush I scrape out any material left inside of the pan.
Drizzle a little sunflower oil into the hot pan and use a cloth to rub the oil in, making sure to reach the entire cooking surface.
Place the pan on the grill as if you were going to cook and let it sit on the fire for another 10 minutes.
In The Kitchen
Use warm soapy water and clean out the pan. (Normally a cast iron wouldn’t be cleaned in this manner).
Heat oven to 350 degrees Fahrenheit.
Dry the cast iron and coat with sunflower oil.
Place a piece of foil or a baking pan in the bottom of the oven to catch any oil that might drip.
Place the pan upside down in the middle of the rack and cook for an hour.
The pan should look smooth and clean.
Remember: with cast iron, fire is your friend. You cannot burn these bad boys, so fire it up!
[US1]Link to seed saving article
