Vegetable Frittata

Vegetable Frittata

Serves 4 backpackers as the main part of their meal

Ingredients: 10 small potatoes (about 4 pounds), diced 1 pound spinach or Swiss chard, washed and finely chopped ½ c water 8 whole eggs or 10 egg whites 5 cloves garlic, minced 1 teaspoon salt ¾ teaspoon black pepper 2/3 cup milk 2 teaspoons dried thyme 2 tablespoons vegetable oil 1 cup finely grated Parmesan cheese At home: Place the potatoes in a saucepan. Cover with water, bring to a boil, then cook until tender (about 10 minutes). Drain and set aside. Place the spinach or Swiss chard in a large saucepan. Add ½ cup water, cover and cook until tender (just until it wilts); drain. Preheat large oven-proof skillet over medium heat. Whisk the eggs, garlic, salt, pepper, milk, and thyme in a large bowl. Stir in the cooked potatoes and spinach. Heat the oil in the skillet on the stove, then add the potato mixture. Cover, reduce heat to very low and cook for about 12 minutes until set. Sprinkle with Parmesan cheese and place uncovered under the broiler until light brown. Spread on dehydrator tray and dry for approximately 5 hours. (It will be important to break up the clumps as it dries so the pieces are small)