Recipe: Pepper and Pesto Omelet
Breakfast for two, any time of the day.
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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)
