Summer has faded away, but this time of year is the best for camping and tailgating! There is no reason to sacrifice great food for being on the go. The MiniMax Big Green Egg is the first to arrive with its own transportation in the form of a sturdy, easy to grip Carrier!
While tailgating at the ballgame, camping in the woods, or wherever your friends and family gather, the MiniMax can be brought along to create amazing flavors for everyone. MiniMax is built to perform and is ready to travel to wherever your culinary interests take you!
The MiniMax Big Green Egg is proof that great things come in small packages!
Check out the video for an easy recipe for a gorgeous 8 egg breakfast frittata. I won’t go camping again without my MiniMax!
Campground Smoky Frittata
Ingredients
- 6 slices of thick-cut bacon
- 1 cup onion, finely diced
- 1 cup asparagus, roughly chopped
- 8 large eggs
- 1½ cups shredded cheddar cheese
Instructions
Set the EGG for direct cooking without a convEGGtor at 350°F/177°C; preheat a cast-iron skillet on the grid.
Cook the bacon in the cast iron skillet until it is crisp. Remove it from the EGG and chop. Add the onion to the bacon fat with a pinch of kosher salt. Cook 3-5 minutes until the onions start to get soft and translucent. Add the asparagus and cook until it starts to soften, but still has a firm bite (you can also grill the asparagus directly on the grid for a smokier flavor).
While the veggies are cooking, crack the eggs into a bowl with salt, pepper, and your favorite seasoning. We used our White Tuxedo with white pepper and dehydrated horseradish for some kick. Mix in the cheese.
Once the asparagus is cooked, add the egg and cheese mixture to the cast iron skillet. Shake the pan to get the eggs all the way through to the bottom. Cook until the frittata is brown on top and firm, turning 90° every five minutes for a total of about 20-30 minutes.
Let it cool and slice! And don’t forget the hot sauce.
