YIELD:
2
PREP TIME:
15 Minutes
COOK TIME: 15 Minutes
INGREDIENTS
4 eggs
2 green onions sliced
4 large crimini mushrooms - stemmed andsliced
1/2 red bell pepper diced
1 tsp capers (no juice)
1/2 cup sharp cheddar cheese
2 Tbsp grated or shredded parmesan cheese
½ cup shredded hashbrowns (frozen)
1 tsp dried parsley flakes
Garlic: (minced, roasted and mashed, ordried flakes, powder or salt- to taste)
Pepper (to taste)
½ cup milk or more as needed
DIRECTIONS
This recipe will provide you (and your guests) with savory sustenance when you break from your work or await the dinner bell - all with some very simple preparation and grilling execution. You don’t need anything special to make this and, quite often, I’ll use what’s left-over already in the fridge to make a frittata. All you do is mix it all together and bake it, it’s that simple!
Preparation
Grease inside of cast iron pans or dishes.
Scramble eggs and milk together in a bowl then add all the other Ingredients (except the cheeses) together and mix. Keep in fridge until fire is ready.
Pour mixture into greased cast iron pans and place on cooking grate.
Cook with indirect heat for approximately 15 minutes at 350F degrees.
If you are cooking on a grill, you can close the hood. If you are cooking on an open fire, you can tent with foil. Be mindful of temperature and don't over cook the outside of the dish while leaving the inside under cooked!
You may want to move the dishes or skillets on the grates to adjust for temperature based upon the heat source.
Use an instant read thermometer to check egg temperature - USDA recommends cooking eggs to 160F degrees.
This recipe is presented courtesy of Gary House - "The Outdoor Cook" at Cooking Outdoors