Scout Chef Kitchen Presents: Dutch Oven Seafood Frittata - the Perfect Anytime Breakfast

For this round of Scout Chef Kitchen, I decided to try my hand at a breakfast food. It.Did.Not.Disappoint. This recipe is obviously the perfect breakfast food, and we actually ate it for dinner and everyone loved it! I pulled this one from a Dutch oven cookbook for Scouts that has a boatload of yummy ideas!

Ingredients

1 lb frozen shredded hash browns

2 tbs butter (divided into small pats)

½ tsp salt

½ tsp pepper

1 cup imitation crab meat (chopped up)

6 eggs

1 cup heavy cream

½ cup sour cream

1/8 tsp cayenne pepper

¼ tsp onion powder

¼ tsp garlic powder

1 cup shredded mozzarella cheese

8 jumbo shrimp

¾ cup Parmesan cheese

1/8 tsp paprika

Optional, but what I will DEFINITELY add for the next round:

½ onion (diced)

3 cloves garlic (diced)

1 cup spinach leaves (finely chopped)

1 red pepper (diced)

Cook It Up

As I mention in the video (check it out on our Instagram!), I cooked my frittata in an oven vs a campfire. You can 100% do it either way! If you are doing over a campfire, the recipe recommends using a 10” cake pan and then placing that on a trivet inside of your Dutch Oven to cook.

• For the oven, preheat your oven to 350°
• Spray the Dutch oven (or 10” cake pan for campfire) with nonstick spray
• Layer the hash brown in the bottom of the cake pan or Dutch oven
• If you are adding in the 3 cloves of diced garlic, layer them on top of the hash browns
• Place pats of butter in a spread out layer over the hash browns
• If you are adding in the onion, spinach, and bell pepper, layer those over the hash browns and butter
• Layer about ½ of the imitation crab over the hash browns
• Whisk together the 6 eggs, heavy cream, and sour cream. Add in the cayenne pepper, onion powder, garlic powder, and the rest of the imitation crab. Pour the mixture over the hash browns (and diced veggies if you included those)
• Layer the mozzarella cheese and top with shrimp
• Sprinkle in the Parmesan cheese and paprika
• Place the Dutch oven (with lid) into the oven for 40 minutes (or place the cake pan onto the trivet into the Dutch oven with 15 briquettes on the top and 15 underneath)
• Remove the lid, bump the heat to 400° and cook for an additional 10 minutes to get it extra crispy (skip this step for campfire cooking)
• Let set for about 15 minutes

If you give this recipe a go, be sure to share it with us (HIIIII Instagram, Facebook, and Twitter)! Tag us using #ScoutShopBSA and #ScoutChefKitchen to join the Scout cooking conversation.