Directions:
- In camp: Drain chicken, reserving oil. Heat about 1 tablespoon of the oil
- In skillet and sauté chicken until heated. Stir in artichoke heart and
- Sauté about 2 minutes. Sprinkle feta cheese and thyme over chicken and
- Artichoke heart; fold together. Pour in beaten eggs. Lift edges of egg and
- Tilt pan until egg is no longer liquid. Cover skillet and cook over low,
- Even heat about 2 minutes. Uncover, fold omelet in half, cover and set
- Aside about 2 minutes more. Season with salt and pepper to taste.
- An advantage of this recipe is that the ingredients keep well unrefrigerated. On long trips, substitute powdered eggs for the fresh variety.
- From: Kayak Cookery
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.68 Kcal (1364 kJ) | ||
| Calories from fat | 182.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.33g | 31% | |
|---|---|---|---|
| Cholesterol | 372.53mg | 124% | |
| Sodium | 642.07mg | 27% | |
| Potassium | 343.17mg | 7% | |
| Total Carbs | 6g | 2% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 29.4g | 59% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 2.5mg | 14% | |
| Calcium | 169.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 161.65 Kcal (677 kJ) | ||
| Calories from fat | 90.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.09g | 31% | |
|---|---|---|---|
| Cholesterol | 184.91mg | 124% | |
| Sodium | 318.7mg | 27% | |
| Potassium | 170.33mg | 7% | |
| Total Carbs | 2.98g | 2% | |
| Sugars | 0.56g | 5% | |
| Dietary Fiber | 0.94g | 8% | |
| Protein | 14.59g | 59% | |
| Vitamin C | 1.9mg | 6% | |
| Iron | 1.3mg | 14% | |
| Calcium | 84.2mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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