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Eggs Perfect for any Occasion

EGGS...You can dress them up or dress them down.  You can eat them for breakfast, lunch, or dinner.  They're loaded with protein and are an important part of any diet.  Whether you eat them fried, scrambled, poached, or deviled...it makes no difference.  Eggs are awesome!

For our annual camping trip to Lake Michigan (which is right around the corner), we always look for easy, delicious recipes to incorporate into our campfire cookouts.  See, the best part of camping for us is always THE FOOD! 

We love to cook over the open fire and are looking for no-fuss recipes that can easily be made in cast iron skillets.  Last year, I think we may have gone a little overboard though.  I felt like we took our entire kitchen with us!  We made bacon, eggs, biscuits, potatoes, beans, cornbread, and popcorn over the open fire (just to name a few dishes).  This year I'm looking to simplify as much as possible, without taking the fun out of our outdoor cooking experience.

We'll be camping for 6 days and 5 nights with three kids!  Call us crazy, but we love every minute of it.  The food, hiking, beach, and never-ending family togetherness is what it's all about.  And while I love to cook, I'd like to keep it simple (and use as few dishes as possible).  While I had never made a fritatta before, I was curious to see whether a recipe such as the Western Frittata would be ideal for our campfire breakfast.  It sounds simple enough...hash browns, eggs, and ham in one skillet!

To begin, melt the light butter in a non-stick, oven-safe skillet.

Add the hash brown-onion-pepper mixture to the pan.  I used a "southwest style" hash brown mixture I found at our local grocery store.  It was in the egg cooler, and thankfully, it was not completely frozen.  While the "southwest style" is ideal for this recipe, I'm sure any variety of hash browns would probably work.

Over medium heat, brown the potatoes until they are tender and turn slightly brown in color.

Meanwhile, in a small bowl combine the eggs, sour cream, salt, and pepper with a wire whisk.

Mix until the ingredients are combined well.

Now that the potatoes are browned, sprinkle the diced ham on top.  I bought the prepackaged diced ham but any ham will work.

Next, gently pour the egg mixture over the top of the ham and hashbrowns.

Without stirring, allow the eggs to cook for a few minutes (about 3 or 4 min).  When they look like they're beginning to set, remove the pan from the heat and put it in the broiler for another couple of minutes.

After about 3 minutes, the eggs will begin to brown.  Remove the pan from the broiler. Be extra careful because the skillet's handle will be very hot!  Allow the frittata to rest for a minute or two, and then transfer it to a decorative plate or platter.

So simple, yet delicious, this frittata is a no-brainer for breakfast, brunch, lunch, or even dinner.

I got a houseful of thumbs up on this recipe, so I'm looking forward to making it over an open fire when we go camping in a couple of weeks.  One pan, less than 10 minutes, and a happy family...what more can you ask for?

Jeremy and Taylor (4 years) especially loved the frittata!

I encourage you, too, to try Western Frittata.  Leave a comment and  share your ideas about serving eggs any time of day.  You and also rate and review the recipe as well.

Join Amanda on Monday as she blogs about how to beat summer's heat with a cool treat.

Julie is paid to write for the Land O'Lakes Recipe Buzz™ Blog.

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