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Memorable Camp Vittles

Dad never was much of a cook when I was young and living at home. That was Mom’s job. However, Dad was the master chef on our camping trips, and his egg breakfasts are what I remember most. 

Prep Time : 15-20 minutes: Yield: serves 4 to 6

Easy Camp Skillet Scramble 

1/2 medium onion, chopped

3 celery stalks, chopped

1 tablespoon olive oil

6 eggs

1/4 cup milk (or half and half)

8.5-ounce-can bush beans, drained

1/2 cup cheddar cheese

Salt and pepper to taste


In oil, cook onion and celery until tender.

Whisk eggs and milk in separate bowl.

Drain beans.

Combine remaining ingredients and stir until ready over
medium heat.

He always packed the fragile cargo in our cooler. A wooden food box that he built held our dry goods. I’ll never forget our faded green pop-up camper with the moldy vinyl tops that sprung out from each side. Once dad set up that beast, he’d build his shrine – the grill. Every utensil you could imagine dangled from side hooks like prized medals, and one lonely cast iron pan.

Dad was an early riser, and by the time we woke up the eggs were already sizzling. We were excited to go seek adventure, but also for a campsite breakfast outside at the picnic table. We were starving by the time he plopped a serving onto our paper plates. Buried deep within those eggs rested an endless list of ingredients that were never the same, but always delicious. We looked forward to breakfast, and I suppose he did too. And of
course, Mom was pleased to relinquish her culinary duties for a morning.

The protein-packed fluffy scrambles fueled us for hours as we set out to become pirates or gypsies. We hiked, built forts and conquered Mother Nature. Such a simple dish not only fed us kids on those camping trips, but has nourished us with a lifetime of memories.

Lori Zavada is a freelance writer and avid blogger living on the Gulf Coast with her husband, three dogs and two rescued cats. Visit her at LoriZavada.com.

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