Mountain Man Frittata Recipe
Mountain Man Frittata is probably a bit of a name stretch but the basic recipe steps and ingredients for a Mountain Man Breakfast and a Frittata are very similar. A traditional Mountain Man breakfast has hash brown potatoes in it and a Frittata, to the best of my knowledge, traditionally does not (It is an Italian version of an omelet). A Mountain Man breakfast is a medley of various breakfast ingredients mixed together then baked in a Dutch oven and a Frittata is done the same way but cooked in a skillet under a broiler. This Mountain Man Frittata recipe is a fancy version of the classic Mountain Man breakfast.
For this recipe I am using a Camp Chef 10″ cast iron pie pan and a bunch of yummy ingredients to make my Frittata, then baking it to perfection in the Camp Chef Camp Oven. That right there should tell you that this is an anyplace/anytime recipe, a crowd pleaser and perfect to present to your loved ones for a Sunday Brunch or special occasion (Just leave the Mountain Man part out when you tell them what you made for them).
I make this recipe all the time for my wife and it's a big hit, just add some fresh baked biscuits or crescents, fresh jam and a mimosa to sip on a Sunday morning and you'll be a hero, especially when you cook this all outdoors!
Ingredients are varied but I typically use the following:
Eggs, sausage, green onion, onion, mushrooms, bell pepper, Feta cheese, Asiago/Parmesan/Romano cheese, spinach, capers, garlic salt, pepper and parsley.
With the Camp Chef Camp Oven being so versatile, having two top burners and a oven, you won't ever want to make this recipe in the house again. Using your cast iron 10″ pie pan or skillet, fry up the sausage, yellow onion, bell peppers and mushrooms. With the top burner on and set to medium, I started with the sausage, cooked them half-way, added the yellow onions and bell peppers, cooked them for a few minutes more then added the mushrooms to finish. When I added the mushrooms I turned off the heat under the pie pan and let them cook with the residual heat and then let everything cool down.
While the sausage mix cools down you can prepare the remainder of the ingredients by blending the eggs together with a whisk then adding the remaining ingredients to the eggs.
Once the sausage mixture has cooled, fold it into the egg mixture. When mixed together it should look like this.
Pour your mixture into your 10″ cast iron pie pan which should be greased well from making the sausage mixture.
Place into pre-heated Camp Chef Camp oven and baked for 40 minutes or until the center of Frittata is firm when touched. Try not to over cook your Frittata, it may look a bit bubbly when done but that is usually from the cheese, not the egg.
The variations are endless when making Frittatas, just let your mind go wild or try some of these great combinations:
- Veggie Frittata
- Potato and Pepper Frittata
- Onion Frittata
- Rosemary Potato Frittata
- Spinach Frittata with Bacon and Cheddar
Those are just a small sample of the recipes out there.
If you are not a recipe follower then proceed as I do, dump it all in and bake away!!
- 8 eggs, mixed
- 4 sausage links cut into ¼ slices
- 2 green onions, sliced
- ¼ yellow onion, diced (about ½ cup)
- 1½ cups sliced mushrooms
- ½ ea Red, Yellow and Orange Bell pepper, sliced
- ¾ cup crumbled Feta cheese
- ½ cup blended Asiago, Parmesan and Romano cheeses
- ½ tsp garlic salt
- ½ tsp fresh ground black pepper
- 1 tsp dried parsley
- 1½ cups fresh spinach leaves
- Pre-heat your cast iron pie pan or skillet on top burner of Camp Chef Camp oven medium heat.
- Pre-heat oven to 350F
- Saute` sausage till halfway cooked.
- Add yellow onions and bell peppers, saute for a minute more.
- Add mushrooms, then turn off the heat and finish cooking with residual heat.
- Allow to cool down.
- Add remaining ingredients (green onions, feta, Asiago, Parmesan, Romano cheeses, garlic salt, pepper, parsley and spinach leaves) mix gently.
- Once sausage mixture has cooled, fold into egg mixture.
- Pour back into cast iron pie pan.
- Bake at 350F for 40 minutes or until center is firm when touched.
