We did an early morning kayak trip and I made a veggie frittata. It spent the night in a cooler and the morning in packs in the kayaks. It was terrific for breakfast while kayaking. We also brought along fresh fruit, cleaned and in baggies, fruit smoothies in thermos jugs, and fresh blueberry muffins (we stopped at a bakery for these).

Hope these ideas help!

Carol

This is from the Martha Stewart cookbook.)

VEGETABLE FRITTATA
(makes 6 to 8 servings)

(Her note: Frittatas (baked omelettes) are an excellent way to use up
leftovers. Serve frittatas either hot from the oven, at room temperature
or even cold. If you have used potatoes in your frittata, do not keep it
longer than 1 day, as the potatoes darken. Use an 8" diameter pie plate or
ovenproof quiche dish to make the frittata.)

2 TBLSP olive oil
1 yellow onion
2 small cooked potatoes, sliced
1 small zucchini, sliced
1 small red bell pepper, sliced
6 black olives, sliced
1/4 CUP grated Gruyere (or swiss) cheese
1 TBLSP chopped fresh parsley (or 1 TSP dried)
Coarse kosher sald and fresh ground pepper to taste
6 eggs, slightly beaten

Preheat oven to 450.

Pour the olive oil in the baking dish and arrange onion slices in the
bottom. Bake for 5 minutes while preparing other ingredients.

Remove the baking dish from the oven. The onion should be slightly cooked.
Arrange the potatoes, zucchini, red pepper and olives on top of the onion.
Sprinkle with cheese and parsley. Season with salt and pepper.

Reduce oven heat to 400 F.

Pour the eggs over the vegetables and cheese. Bake for approx. 20 minutes,
until the eggs have puffed and the center of the omelette is set. Do not
overcook. Serve in wedges.

(Variations: Add chopped ham, sausage, asparagus, or artichoke hearts.
This really is a dish where you can use what you have and create the
flavors your family really loves! Enjoy.)

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