Recipe: Pepper and Pesto Omelet

Serves 2, any time of day

4 raw eggs (or use powdered)

2 teaspoons pesto mix from package

1/2 green pepper (or dehydrated)

1/2 onion

6 ounces instant hash browns

2 tablespoons oil

At home Pack whole eggs safely in a hard tub.

In camp Chop and sauté onion and pepper. For pesto, add 1 tablespoon oil and amount of water specified by package instructions. Cook omelet, then mix in veggies and pesto. Fry hash browns and place eggs on top. (Courtesy of Backcountry Cooking; $17; mountaineersbooks.org)