Delicious Dutch Oven Tomato And Avocado Frittata Camp Recipe

Frittatas make some of the best camping breakfast ideas!

They are easy to whip up and every happy camper gets to eat together (rather than making eggs to order for each individual.)

You can totally change the flavor profile of your frittata too by swapping out a few ingredients.

This particular Dutch Oven Tomato And Avocado Frittata Camping Recipe is meatless camping food so I serve it with a side of bacon or sausage to satisfy the meat-lover campers in my clan.

I do have a few that think if meat is not part of my camp meal, it’s just a snack. LOL

Dutch Oven Tomato and Avocado Frittata - Camping For Foodies .com

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Steps To Make Dutch Oven Frittata

For those with dietary restrictions this is a GF recipe, see all of our gluten free camping food.

Step 1. Prepare your cooking equipment and chop your ingredients. This recipe can be made in a Dutch oven, camp oven, solar oven or RV oven.

When I have the choice in baking methods, I tend to choose cast iron ovens to make my dutch oven recipes for camping.

Camping Flexible Cutting MatsCamping Flexible Cutting MatsCamping Flexible Cutting Mats

 

Step 2. Preheat your oven. Preheat Dutch oven to 400 degrees (for a 10 inch Dutch oven you need 25 coals total = 17 Top/8 Bottom).

NOTE: baking times vary depending on outside air temperature, elevation and humidity so be ready to make adjustments as necessary.

See my Dutch Oven Temperature Chart  post for more information and tips.

Step 3. Heat the fat and sauté the veggies. You will melt the butter with the olive oil first. Then add the onion and garlic and cook till softened.

Step 4. Add the spices. To the veggies, mix in the basil, oregano, salt and pepper.

Step 5. Beat the egg mixture and add to Dutch oven. In a bowl, beat the eggs and milk then pour it over the garlic and onion mixture in the Dutch oven.

Step 6. Cover and bake. Place the lid on the Dutch oven and bake at 400 degrees (for a 10 inch Dutch oven you need 25 coals total = 17 Top/8 Bottom) until the frittata is almost firm, about 10 minutes .

Step 7. Add cheese and finish baking. Now you will add the cheddar cheese to the top of the frittata, replace lid and continue cooking until cheese is melted and frittata is firm, about 5 more minutes.

Step 8. Top and serve. Remove the frittata from the heat and top with avocado, cherry tomatoes and fresh basil. Serve warm.


Camp Cooking Tip: You can use whatever size Dutch oven you’d like to make this delicious Dutch Oven Tomato and Avocado Frittata, just remember the smaller the oven the thicker the frittata and vice versa.

I like using a 10 inch oven for this recipe but a 12 inch oven will work too … you’ll just have a wider frittata that is not as thick.

Adjust the number of coals to get the desired heat for the size of oven you are using.

If you are using charcoal briquettes with your Dutch oven, a Rapidfire Chimney Starter is great because it is a fast, efficient and clean way to light your charcoal.

Weber Rapidfire Chimney StarterWeber Rapidfire Chimney StarterWeber Rapidfire Chimney Starter

 


Tomato and Avocado Frittata Pairings

Fresh Summer Fruit Tossed in Honey Mint Syrup from Camping For Foodies for this Dutch Oven Tomato and Avocado Frittata breakfast camping recipe

This Dutch Oven Fritatta pairs well with a side of my Fresh Summer Fruit Tossed In Honey Mint Syrup!

Using regular butter in my Dutch Oven Tomato And Avocado Frittata is perfectly fine but if you want to add a little more flavor, use basil butter instead. 

If you don’t have your own recipe, my basil butter recipe is easy and freezable so you can make it way in advance at home and freeze it so it is ready to use on any camp trip.


Print This Dutch Oven Tomato And Avocado Frittata Camp Recipe

Ingredients

  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 small onion – chopped
  • 1 clove garlic – minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 6 eggs – beaten
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese
  • 1 avocado – sliced
  • 3 cherry tomatoes – sliced into quarters
  • 3 fresh basil leaves – chopped

Instructions

  1. Heat butter and oil in bottom of heated Dutch oven.
  2. Sauté onions and garlic.
  3. Add the dried spices.
  4. Beat the egg mixture in separate bowl, then pour it over the garlic and onion mixture in the Dutch oven.
  5. Rotate while baking with lid on for about 10 minutes until the frittata is almost firm.
  6. Add the cheese to top of frittata, replace lid and continue cooking until cheese is melted and frittata is firm.
  7. Top it with avocado, tomatoes and basil just before serving.
  8. Serve warm.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 255Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 211mgSodium: 394mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 12g


My Dutch Oven Camp Cooking Tips blog post has tons of helpful camp cooking tips!

Dutch Oven Camp Cooking Tips - via Camping For Foodies .com

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