An omelette bar is a great meal option if you are on the trail with a lot of different people who eat a lot of different things. With an omelette bar, the breakfast possibilities are nearly endless. We've compiled a list of a our favorite omelette fixings, but ultimately — omeh-let-you-decide. You see what we did there? :-p
Suggested Omelette Bar Ingredient List:
(see end of article for some possible ingredient combos you may like).
Pro-tip: Dice all ingredients before your road trip. Store in gallon freezer bags in your cooler. It'll save you a lot of time, chopping and clean up effort at your campsite.
Diced bell peppers, diced tomatoes, shredded carrots, diced onions, sliced olives, diced green chiles, diced jalapenos, diced potatoes, chopped raw spinach leaves, or minced garlic
Shredded cheese of your choice. (sharper cheeses lend stronger flavor however)
Diced steak, ground beef, turkey sausage, crumbled bacon or sausage, cubed ham or kielbasa, or diced grilled chicken.
Diced portobello, shiitake, or button mushrooms
Sour cream, pico de gallo, or fresh salsa or even diced avocado (for topping)
Salt & pepper to taste
How to get it done:
Add olive or cooking oil to the middle of your Skottle and heat. Sautee all mushrooms and "crunchy" veggies such as onions or peppers together, cooking until they are soft. Push to the outer rim of the Skottle to keep warm.
Cook all meat add-ins thoroughly and push to outer rim of Skottle to keep warm.
Crack eggs into a large bowl and scramble with a whisk or fork. Here's a pro-tip: For extra fluffy omelettes, stir in a couple spoonfuls of half and half. If you're using shredded cheese, also add to the scramble before cooking.
Pour eggs into the middle of the Skottle. Add diced ingredients to one half of the cooking egg. When egg cooks enough to be lifted with spatula, fold second half over the fillings. Brown the egg, flipping with a spatula if necessary to brown topside.
Upgraded Omelette Suggestions:
For a yummy, upscale twist on your omelette, try turkey sausage, chopped spinach or arugla and crumbled bacon. Top with sliced avocado, diced tomatoes, and sour scream.
(Pro Tip: When storing sliced avocado, coat it with lemon juice first to keep it from turning brown as quickly.)