Dutch Oven Omelette

Serves: 12
Total Calories: 432


2 dozens X-large eggs
2 cups cubed ham or pork, crumbled bacon strips, country sausage, sausage link pieces or left over steak from the night before
1 cup diced onion
1 cup green, red or yellow bell pepper
1 cup sliced mushrooms
1 to 2 chopped fresh tomato
2 cups shredded Cheddar cheese
Spices: salt, pepper, Mrs. Dash® and Tabasco®
1 cup milk
1 stick butter, melted
1/2 cup canola oil or olive oil


Coat inside of Dutch with oil. Break eggs into Dutch, add milk and whip until thoroughly mixed. Stir in the rest of ingredients, except one cup of cheese. Cover and place on heat source. This meal is best cooked over a camp stove or firebox for better temperature control. Low and slow is best.

In initial phase of cooking, stir frequently as eggs start to cook. As eggs set up with cooking, lower heat until fully cooked. In last few minutes before serving, spread last cup of shredded cheese over omelete, replace lid and let melt.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Favorite Camp Meals

Nutritional Facts:

Serves: 12
Total Calories: 432
Calories from Fat: 284

This Dutch Oven Omelette recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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