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Eggs Internationale Recipe

Ingredients

How to make it

  • 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

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The Cook

rottman Nottingham, MD

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