Make sure the vegetables are fully rehydrated before adding them to the egg mix. Soy protein isolate adds protein and increases the nutritional value.

• Dried peas (bag 1) - 10 grams or 1 Tbsp

• Dried mushrooms (bag 1) - 7 grams or 1/2 cup

• Fried shallots (bag 1) - 6 grams or 1 Tbsp

• Egg powder (bag 2) - 23 grams or 2,5 Tbsp

• Milk powder (bag 2) - 15 grams or 1,5 Tbsp

• Bacon bits (bag 2) - 11 grams or 1 Tbsp

• Protein isolate (bag 2) - 10 grams or 1 Tbsp

• Grated parmesan (bag 2) - 6 grams or 2 tsp

• Dried onion (bag 2) - 1 gram or 1/8 tsp

• Dried chives (bag 2) - 1 gram or 1/2 tsp

• Dried parsley (bag 2) - 1 gram or 1/2 tsp

• Ground chilli (bag 2) - few pinches

• Salt, pepper (bag 2) - few pinches

• Beef jerky (meat option, keep separate) - 10 grams or 3-4 pieces

• TVP beef slices (vegetarian option, keep separate) - 10 grams or 3-4 pieces

• Water - 1 cup

• At home preparation

  1) Place all ingredients into the allocated bags.
  2) For the vegetarian option, break up the TVP beef slices before placing them in the bag.
  3) Label the bags with the allocated number.
  4) Print out Method at camp label and place with the bags.

• Method at camp

  1) Soak the vegetables (Bag 1) and jerky in about 1 cup of water for a minimum of 10 mins.
  2) Place the egg mix (Bag 2) into the pan.
  3) When the vegetables are soft and fully rehydrated, slowly drizzle the remaining water from the vegetables into the egg mix, stirring into a paste ensuring no lumps occur.
  4) Place the pan on the heat and cook for 3-4 mins until the egg mix starts to coagulate, then add the rehydrated vegetables (Bag 1).
  5) Mix this through the egg and cook for another 1-2 mins until the egg mix is cooked and there is no water left in the pan.
  6) Serve with salt and cracked black pepper.

This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures. https://xtremegourmet.com/