Campout Omelets
(submitted by Mr. Yackel and the Troop 358 historic cookbook!)

Omelets are usually cooked one at a time by the master chef. Use the skillet portion of your cook set for this cooking endeavor. Use a low to medium flame. Keep your skillet well greased.

Per omelet:
2 eggs
2 tsp of water
1 TBSP of oil
salt and pepper
filling of your choice

1. Combine eggs, water, and seasonings; whip together with a fork until well mixed.
2. Coat bottom of skillet with the oil, heat. When hot, pour in the egg batter. Tilt the skillet until the surface is fully covered with the egg mixture. Do not stir or puncture the bottom of the omelet.
3. When the omelet surface is almost dry, add your favorite filling on top of half of the omelet. Use a spatula to lift the other half over the filling. Gently remove omelet from skillet. Serve it! You're done!

The trick is to use low heat, enough heat so that the top of the omelet is cooked but the bottom isn't burnt.

Fillings:

Grated cheddar or Swiss cheese
Onion
Green Pepper
Mushrooms
Cooked meats (diced ham, crisp bacon, etc.)
Jelly
Whatever you like!

SUGGESTION: If you are using vegetables, you may want to pre-cook them. Dice the veggies, heat some oil in the skillet, add veggies and fry until they are the way you like them. Remove from skillet and set aside while you prepare the eggs as directed.

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