CHEESEY PASTA OMELETTE
This is an excellent way of using up any pasta left over from dinner the night before.
1 tbsp margarine or butter
1 onion, finely chopped
4 bacon rashers, sliced in strips, rind removed
4 large eggs
1 cup cooked small pasta
1 1/4 cups milk
Dried parsley flakes, optional
1 cup grated cheese
1. Melt the butter or margarine in a frying pan or large camp oven and add the bacon strips and onion and cook over a low heat until they start to crisp. Beat the eggs in a bowl and add the pasta and milk. Pour the mixture into the hot pan, place it on a grate over the fire and stir gently over low heat, drawing the set edges and keeping the filling evenly distributed.
2. When the mixture has almost set, place the pan on the edge of the fire and allow the omlette to heat gently, without stirring, until set and firm to the touch. Sprinkle the top with the cheese and place the lid on. If you are using a camp oven you may like to place hot coals on the lid for 5 minutes for a crisper finish
Serve cut in wedges and sprinkle with parsley.
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