CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2002-02-19
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: Yes
Ingredients
- 4" x 5" dehydrated salsa
- 2 Tbsp dried onion
- 2 Tbsp dried peppers
- 2 Tbsp dried tomatoes
- 2 Tbsp dried squash
- 1/4 C powdered eggs
- 2 Tbsp powdered milk
- 1 Tbsp flour
Instructions
At home; Combine all dry vegetables in a baggie. Combine the eggs, milk and flour in another baggie.
At camp; Rehydrate salsa torn in strips in 1/3 C water. Add more water, as necessary.
With enough water to cover, rehydrate the vegetables.
Drain excess water into measuring cup and add enough water to make 1 C. Stir in the egg mixture.
Saute vegetables in 1 Tbsp oil or margarine, then add omelet mix (Optional: +cheese), rotating pan and scraping often to prevent burning.
Top with Salsa.
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