Egg Omelet Indian Style
2 tablespoons butter
1 tablespoon vegetable oil
1 small green pepper, finely diced
3 scallions, diced
5 eggs
2 tablespoons milk or water
1/4 teaspoon each pepper, salt, turmeric and curry powder or garam masala
Serves 2
Melt butter in a skillet with oil and sizzle the green pepper and scallions. Whisk eggs with milk or water and spices. Pour your eggs into the skillet and cook until they set on the bottom, then flip and fold the eggs gently in half to serve the meal omelet style.
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Sweet Rice Pudding
4 cups water
2 cups rice
1/2 cup sugar
1 teaspoon each salt and cinnamon or cardamom
2 tablespoons butter
1/2 cup each cashews and raisins
Serves 8
Rinse and drain the rice. Bring 4 cups of water to a boil, reduce heat and stir in the rice, with your sugar and spices. Cover and cook over low heat for 20 to 30 minutes or until the rice is tender. In a small, nonstick skillet, sizzle cashews in melted butter until they're lightly toasted. Stir cashews and raisins into the rice mixture and serve for breakfast or a light dessert.
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