- 12 large eggs
- 1 small red onion, diced
- 1 cup halved cherry tomatoes
- 3/4 cup shredded sharp cheddar
- 1/4 cup chopped basil, plus more for garnish
- 1/2 teaspoon sea salt
- Black pepper to taste
- Olive oil
- Aluminum foil (if no lid is available)
- When your campfire has calmed into a pile of hot white coals, heat a 10-inch cast iron skillet or Dutch oven (or similar fire-proof vessel) on a grate a few inches above the coals. When the skillet is hot, add a thin film of oil to coat the bottom of the pan. Add the diced onions and saute them until they're soft, stirring occasionally, about 5-7 minutes.
- While the onions cook, whisk together the eggs. Add the basil, grated cheddar, sea salt and black pepper and stir to combine. Set aside.
- When the onions are translucent, add the tomatoes to the skillet and stir. Finally, add the egg mixture. Stir quickly to incorporate the ingredients. Let the skillet sit, undisturbed, until the eggs begin to set around the edges, about 3-5 minutes. Once the eggs have set, cover with a snug-fitting lid or carefully wrap aluminum foil around the edges of the skillet. (Use a dish towel or oven mitt so you don't burn your hands!)
- Cook frittata for about 15-20 minutes, until the center has set. Remove lid or foil and let the frittata set for about five minutes before serving. Cut into eight slices. Garnish with thinly-sliced basil, if desired.
- Since a frittata is traditionally cooked in a dry oven without a lid, this campfire version will retain more moisture - not a bad thing at all, though!