Vegetarian All Day Breakfast Frittata
15 Minutes
Serves 4
Easy
A tasty Veggie frittata recipe courtesy of Coco Cami, that makes for an ideal meal any time of day when out camping.
Ingredients
- 6 free range eggs, beaten.
- 4 Quorn Lincolnshire-style vegetarian sausages, sliced.
- 4 slices of Quorn vegetarian bacon,
cut into strips. - Handful of cherry tomatoes,
washed and sliced in half - 4-5 tinned new potatoes,
drained and sliced in half. - 113g of mature cheddar, grated.
- Sunflower oil cooking spray
- Salt & pepper to season
- Slices of sourdough bread brushed with olive oil
- Spinach and rocket leaves to serve
Equipment
- Camp stove (or campfire)
- Frying Pan
- Griddle pan or Toaster
- Spatula
- Bowl or Cup (to beat the eggs in)
- Cutlery
Method
Spray a large, non-stick frying pan with the oil, ensuring the entire base of the pan is evenly covered.
Pre-heat the pan on a medium heat on a camping stove, adding the Quorn bacon and sausages to the pan and fry until cooked through and golden brown then set aside.
Coat the pan in oil again and fry the cherry tomatoes and potatoes until lightly browned.
Return the Quorn bacon and sausages to the pan and stir thoroughly to mix with the potatoes and tomatoes.
Gradually begin to pour the beaten eggs into the pan, covering the other ingredients thoroughly as well as sprinkling the cheese over evenly.
Gently tip the pan from side to side during cooking, to ensure that the mixture begins to cook throughout, using a spatula to gently push the mixture away from the edges as it sets.
Once the whole frittata appears to have cooked on one side and the mixture is set enough to flip, take a plate and cover the pan with it so you can flip the frittata over and return it to the pan to cook on the other side.
The cooked side should appear golden brown and firm. Allow the other side to cook through for a further 5-7 minutes, until the frittata is fully golden brown and set on both sides.
Turn the frittata on to a plate to cool slightly, then cut into wedges and serve with slices of sourdough bread, cooked in olive oil in a griddle pan until golden brown.
Serve alongside your choice of sauce. Top the frittata with a few washed leaves of fresh spinach and rocket (if desired) to add a splash of colour and fresh flavour.
