June camping and a Spring Green Campfire Frittata

Directions

1. 1
   Heat a cast iron Dutch oven over a camp stove or campfire.
2. 2
   Add the bacon and cook over medium high heat until nearly crispy.
3. 3
   Remove from the pot and reserve.
4. 4
   Drain off the fat into a small jar, leaving a little in the pot and reserving the rest.Toss the green onion and the asparagus into the pot. Cook together, turning occasionally, until the green onion wilts and the asparagus turns bright green. Throw in the mushrooms and cook for a minute or two.
5. 5
   Remove everything from the pot and keep warm in tin foil.Crack the eggs into a bowl and beat gently with a fork just to break the yolks. Tear the herbs up and add to the eggs; season with salt and pepper.
6. 6
   Add a teaspoon of bacon fat to the pot and swirl to coat the bottom and sides.
7. 7
   Pour in half the egg; then arrange the asparagus, green onions and mushrooms over the egg (do not include any juices that may have acuminated under the vegetables).
8. 8
   Sprinkle of the cheese over the vegetables.
9. 9
   Pour over the remainder of the beaten egg. Return the bacon to the pot.
10. 10
    Sprinkle the cherry tomatoes and the remaining cheese over the top.
11. 11
    Add a few herbs if you have any leftover.Cover the pot and place over low heat (low coals, rather than full flame). Carefully, with a pair of sturdy tongs, pile a few embers on the lid. Cook, covered, for about half an hour or until the egg is nearly cooked through. Time will vary with campfire heat, so just keep checking under the lid to see how the eggs are cooking.
12. 12
    Remove from heat and let sit, covered, for about 10 minutes. The eggs will continue cooking during this resting period.Divide the frittata into four quarters and serve hot with Tabasco and sliced avocado. Finish with fresh herbs or chive blossoms if desired.