Some ingredients just naturally make certain dishes tastier: blueberries in a pancake, oatmeal in a cookie, and peanut butter in an omelet. Yes, you read that last one right. By now, I’m sure you’re crinkling up your nose and thinking that can’t be good. Granted, PB & eggs is unusual—but it’s also delicious. Plus, it’s packed with antioxidants, protein, and healthy monounsaturated fat, and will fill you up in the morning without slowing you down on the trail. Best yet: Kids love it.
I wish I could take credit for coming up with this concoction, but all props go to my dad. During family camping trips in Grand Teton or Yellowstone National Park, this breakfast was a favorite for us (along with huckleberry pancakes). I hope you enjoy it as much as we did.
(for 1 serving)
Peanut butter (about 3 tablespoons)
Heat a nonstick pan over medium heat. While the pan is warming, blend eggs together well with a fork. Once the skillet is hot, add a small amount of butter to coat the pan. Add eggs to pan. Once the eggs begin to set, put the peanut butter in a line down the middle. Once the peanut butter begins to soften and turns more gooey (you don’t want clumps of peanut butter; instead it should spread in a line down the middle), shake the pan to loosen the edges. With practice, you might be able to fold the eggs in half by flipping the pan, but if you are like me, you need the help of a spatula or utensil. To sweeten the omelet, just before you flip the eggs, add some of your favorite jelly or fresh fruit.