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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 3 |
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The unusual combination of ingredients is the stuff of which gourmet reputations are made. Serve with long grain and wild rice with herbs and seasonings. Good for breakfast or dinner. Ingredients:
1 6 oz can chicken |
1 4 oz can artichoke heart, drained |
2 oz feta cheese, crumbled |
1/4 teaspoon thyme |
6 fresh eggs, beaten |
salt and cracked black pepper |
Directions:
1. In camp: Drain chicken, reserving oil. Heat about 1 tablespoon of the oil
2. in skillet and sauté chicken until heated. Stir in artichoke heart and
3. sauté about 2 minutes. Sprinkle feta cheese and thyme over chicken and
4. artichoke heart; fold together. Pour in beaten eggs. Lift edges of egg and
5. tilt pan until egg is no longer liquid. Cover skillet and cook over low,
6. even heat about 2 minutes. Uncover, fold omelet in half, cover and set
7. aside about 2 minutes more. Season with salt and pepper to taste.
8. An advantage of this recipe is that the ingredients keep well unrefrigerated. On long trips, substitute powdered eggs for the fresh variety.
9. From: Kayak Cookery
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