Ingredients
2 servings
Peppers, dried
0.5
cup(s)
Garlic Powder
0.5
teaspoon(s)
Salt
0.5
teaspoon(s)
Black Pepper
0.5
teaspoon(s)
Olive Oil
1.0
tablespoon(s)
Vegetables, dried
3.0
tablespoon(s)
Eggs, fresh or carton
3.0
whole
Dietary Restrictions
Eggs
Recipe Instructions
INSTRUCTIONS
AT HOME: Add the Eggs and spices (garlic powder, salt, and pepper), spinach, and peppers into a ziplock or small container (large enough to be able to add water into at camp and mix).
AT CAMP: Add 1 1/4 cup (10 oz) water to the baggie of eggs & veggies. Mix with a fork or spoon until thoroughly combined and no lumps of egg remain. Set aside so the spinach has time to rehydrate, about three minutes.
Heat the oil over low heat in a cook pot or pan. Add the egg and spinach mixture and the peppers. Using a spoon, scramble the eggs as they cook, being careful not to scorch the eggs if your pan is thin, until there is no liquid egg left in the pot. Dig in!