Dutch Oven Cooking

Egg Spinach Fritata

Serves 12 to 14 people

What you need:
40-45 Charcoal Briquettes
Lighter fluid or a charcoal chimney and newspaper
Charcoal Pan (Metal oil changing pan works great for this)
Dutch Oven  and lid (pre-heated on propane stove)
Wind Screen (or a protected area)

Ingredients
28 Eggs
1 Cup Heavy (or whipping) cream
2 Cups Bisquick
2-3 Cups Grated Cheese
1 Package Frozen Chopped Spinach
2 Cans Mushrooms
1 Green or Red Bell Pepper

Prepare charcoal briquettes 45 minutes before you plan to begin baking
Pre-heat Dutch oven and lid on propane stove
Whip eggs and mix with remaining ingredients except Bell Pepper.
Slice bell pepper lengthwise into thin strips, approximately 1/4” wide and set aside
Pour egg mixture into pre-heated Dutch Oven.
Gently place Bell Pepper strips on top of mixture in a radial design and cover with lid
(Use tongs and hot hands to handle oven)
Carefully set Dutch oven on 6-8 briquettes arranged in a circle in the charcoal pan
Arrange approximately 30 briquettes to form continuous ring around lid edge
Place remaining briquettes evenly  distributed within the ring.
Bake 45 – 55 minutes (do not open and peek or you will lose valuable heat).
Use knife to test for doneness.

Slice fritata and serve with English muffins and fresh fruit