Scrambled Eggs With Veg – Next-Level Campfire Cooking

Camping is a favourite family tradition in North Queensland. No matter the season up here, it’s perfect weather to gather up the tent or clean the caravan, relocate all the camping gear and prepare for days of relaxation and fun in the great outdoors. Sometimes, what can make or break a camping trip is the food! We know how hard it can be to prepare and cook good meals when camping (we’ve been there), and as much as we love the old favourites, we also love variety. Eggs are versatile, basic and yet taste so good. You can boil them, fry them, and more when camping, just as you would at home. But why not turn them into a full meal instead by mixing the veggies right in to make our scrambled eggs with veg recipe? Get your ingredients ready to whip up an uncomplicated, quick, and healthy dish. Feel free to add in or take out whatever vegetables you desire! 

Ingredients:

6 – 12 eggs

1/3 cup milk

1 large tomato, sliced

4 large mushrooms, chopped

1/3 red capsicum, chopped finely

1/3 green capsicum, chopped finely

OR 1/3 brown onion, chopped finely

Oil spray or 1 Tbsp butter

Salt and pepper

Optional: serve on toasted bread

Method:

In a bowl, mix the eggs until the mixture is smoothly blended. Stir in the milk.

Heat a pan and melt the butter (or spray on the oil). Stir in the egg mixture as well as all of the chopped vegetables. Cook until eggs are no longer running.

If you prefer well-cooked or fried vegetables, you can fry or boil them before you stir them into the eggs. 

Tip: Fry brown onion and mushrooms together in butter until browned first (they take the longest to cook). Then add other ingredients.

 

Read more of our camping recipes here.