After a hiatus due to grad school, I am now enjoying the outdoors again on a regular basis. Having enjoyed the summer wildflowers, walked among the aspen leaves of autumn and plan to explore the canyon country of Utah over Thanksgiving.

My usual solo backpacking fare of cold food for breakfast doesn't always work . And while a hot dish of cream of wheat, dried cherries and almonds can hit the spot on a cool Colorado morning in the backcountry, sometimes I want to make a breakfast perhaps a tad fancier.

One culinary trick I have used is a simple “omelet in a bag”.

A perfect breakfast for a quick overnighter or even the first morning out on the trail. Easy to make. No clean up in camp. And pretty yummy, too.

Ingredients

• 2 eggs
• ½ cup shredded cheddar cheese
• 4 green onions - chopped
• 2 oz diced green chiles
• 1 tbsp salsa
• 2 tbsp dehydrated black beans
• Pepper, salt and hot sauce
• Tortilla

At Home

• Add eggs, cheese, green onions, chile & salsa in a quality, quart sized resealable plastic bag. Add salt, pepper & hot sauce to taste.
• Squish and knead bag until all ingredients are mixed.
• In separate resealable plastic bag, add black bean flakes. Seal.
• Add both bags to gallon size resealable plastic bag along with the tortilla and seal. A gallon size bag makes for easier transport and is less likely spill.

In Camp

• Rehydrate black bean flakes.
• Add to mix made at home.
• Squish and mix again. Seal well.
• In cook pot, bring water to boil.
• Add mixture-in-a-bag to pot.
• After approximately 15 minutes remove bag from pot and place omelet on tortilla wrap.
• Enjoy!

Editor's Note: This recipe by contributor Paul Magnanti originally appeared in Issue 19 of TrailGroove Magazine. You can read the original article here.