scrambled eggs op open vuur

Scrambled Eggs with spinach and cheese

Scrambled Eggs are a tasty and very healthy way to start your day. I took the basic recipe for scrambled eggs and pimped it up a little bit with some great additional ingredients. I also used a convenient way of packing it up, so it’s easy to take with you when you go out on your microdadventure. The only thing you need is a pan and a little bit of butter. You don’t need to carry the eggs, pepper, salt, spinach, onion, milk and tomato with you seperately, it is al conveniently inside a repurposed soda bottle!


Scrambled Eggs with spinach and cheese in a bottle

Ingredients (for 2 persons)

  • 5 eggs
  • 1 onion
  • 1 tomato
  • as much spinach as will fit in your blender
  • 2 cloves of garlic
  • 1 cup of milk
  • salt, pepper, mustard and cheese to taste

scrambled eggs in blender


Break the eggs in the blender (protip: add an extra egg-yolk to make it more creamy. Add more egg-white for a little airier result). Cut the tomato and add it to the blender. Peel the garlic and onion, cut the onion into four parts and add them to the mix. Pour the milk in the blender as well. If you like mustard, add it to the blender, as well as salt and pepper. You can choose to put the cheese in there right now as well, but you can also carry it seperately and add it in the last minute. Stuff all the spinach in there you can manage. Don’t worry: it is not going to taste like crap: the taste of all the other ingredients will drown out the spinach for the most part: you will hardly taste it! A free health-kick! Let the blender do it’s thing, until you get a smooth green substance. You do need a proper blender for this (at least 1000 watts or more). These are a little more expensive, but seriously worth the money.

Scrambled Eggs in a bottle

Pour the content of the blender in a bottle. Choose a plastic (not glass) bottle with a wide opening. If you don’t have one of those lying around, use a funnel or do as I did: pour it in a measuring cup first, so it’s easier to pour through a smaller opening.

scrambled eggs in fles

Store the bottle in the freezer, right up to the moment you leave the house to go on a microadventure. It will keep for ages, and it will only start do defrost when you are well on your way. You might be able to eat your scrambled eggs on the second or even the third day into your microadventure (depending on the season and where you are in the world).

Place a pan over a fire, add some butter and pour the content of the bottle in the pan. At this point, it will look more like soup than anything else. But as soon as it starts to heat, it will start to resemble scrambled eggs. I can not overstate the importance of stirring from the moment the eggs touch the pan, until it’s out again! It will burn in no-time.

scrambled eggs with spinach

We tested this recipe during our microadventure in National Park the Biesbosch.

So there you go: tasty and healthy scrambled eggs, packed conveniently for travel. We enjoyed it. Do you have any great camping recipes to share? We love to hear from you! Please leave any feedback in the comments below!

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