Campfire Bacon Artichoke Frittata

Campfire bacon artichoke frittata being cooked over a fire in a pan.
Jonathan Moore and Aubrey Janelle dressed in winter jackets taking a selfie, smiling at the camera.
Jonathan Moore and Aubrey Janelle dressed in winter jackets taking a selfie, smiling at the camera.

Jonathan Moore and Aubrey Janelle

28 & 26, Portland, OR

Jon is a commercial and documentary photographer, Creative Director at The Beans and Rice, and advocate for environmental responsibility. At the heart of his work, he’s driven by a strong sense of narrative. Aubrey Janelle is a lifestyle photographer living in Portland, Oregon. With a passion for journalism, her focus lies in creating a narrative that is authentic and alluring.

A Taste of Wild - Pacific Northwest

Jon Moore and Aubrey Gigandet bring you restaurant-worthy recipes you can make on the road, inspired by their travels in the Pacific Northwest.

Campfire Bacon Artichoke Frittata

Sometimes, the sun wakes you up. And you stretch, and you yawn, and you check your phone, but it’s only 6:30 and your alarm hasn’t even gone off. And you look over at the man sleeping next to you, snoring, and you think, “I’ll let him rest.” But today’s a new adventure, and you can’t, won’t go back to sleep, so you slide yourself out of bed, stand up, greet the world. And you whip up this breakfast.

INGREDIENTS

  • 1 tablespoon oil
  • 10 local eggs
  • 2 tablespoon heavy cream
  • 1/4 teaspoon salt
  • 2oz chèvre (It’s just goat cheese, for those of you who didn’t go to culinary school.  But call it chèvre and everybody will be impressed.)
  • 4 strips bacon (Or as much as you want.)
  • 3 artichokes or one 9oz  jar
  • Juice from a lemon

COOKING TOOLS

  • Medium pot (If using fresh artichoke)
  • Cutting board (Get a big one. It’ll change your life.)
  • Knife
  • Whisk
  • Cast-iron pan w/ lid
  • Medium bowl
  • Tongs

METHOD

Let’s prep. Starting from the stem, peel the leaves of the fresh artichoke until you reach a lighter green color. Next, cut it about half an inch above the stem to get rid of the top leaves. Then use a paring knife and peel the rest of them off around the edge like you’re peeling the skin from an apple. Use a spoon to carve out the “choke,” that’s those fuzzy bits at the center, and work quickly. Don’t worry about making it perfect. The artichoke can oxidize into a bluish purple, and we don’t think there’s any context in which that would ever be a good thing. To counteract, you can dip your artichoke into lemon water while peeling, but we prefer working fast. You’ve got people to feed, and this is only step one. Work until you get all that rough green skin from the artichoke, and then chop off the stem and boil it in clean lemon water until tender. This should take around 10-15 minutes.

Cook the bacon in a skillet until crispy. Cut it into 1/4” strips, and set it aside.

Season your cast-iron pan with 1 tablespoon of oil or just use the bacon grease if you’re feeling rustic. Make sure the entire surface is coated.

In a separate bowl, whisk together the eggs, heavy cream and salt. Add in your cooked bacon and artichoke.

Pour the egg batter into the cast-iron pan and add in dollops of chèvre at an even distribution. Again, insist on the word chèvre.

Cover cast-iron pan with aluminum foil or a lid, and place it in a fire with a low flame or coals. Cook for 10-15 minutes, then check the eggs. You want them to be fully cooked, opaque and slightly firm to the touch. If they’re not done, cover and continue to cook 5 minutes at a time. The flame is key—too hot, and you’ll scorch your eggs. They’ll take longer at lower heat, but they’ll come out looking just like the pictures.

Yields 5 servings.

Woman breaks apart artichoke on a cutting board.
Make friends with this process. It’s tedious, but the benefits are worth the work.
Woman cracks egg over glass bowl filled with eggs.
Free-range, local eggs are the most colorful.
Woman lays raw bacon on pan to prepare to cook.
There’s nothing quite like the aroma of bacon on a campfire.
Woman cutting crispy bacon with a knife on a cutting board.
We like our bacon on the crispy side, but this is completely up to your discretion.
Campfire Bacon Artichoke Frittata

Campfire Bacon Artichoke Frittata

Yield: 5 Servings

Prep: 20 Minutes Cooking: 30 Minutes

Ingredients

  • 1 tablespoon oil
  • 10 local eggs
  • 2 tablespoon heavy cream
  • 1/4 teaspoon salt
  • 2oz chèvre (It’s just goat cheese, for those of you who didn’t go to culinary school.  But call it chèvre and everybody will be impressed.)
  • 4 strips bacon (Or as much as you want.)
  • 3 artichokes or one 9oz  jar
  • Juice from a lemon

Cooking Tools

  • Medium pot (If using fresh artichoke)
  • Cutting board (Get a big one. It’ll change your life.)
  • Knife
  • Whisk
  • Cast-iron pan w/ lid
  • Medium bowl
  • Tongs

Method

  1. Let’s prep. Starting from the stem, peel the leaves of the fresh artichoke until you reach a lighter green color. Next, cut it about half an inch above the stem to get rid of the top leaves. Then use a paring knife and peel the rest of them off around the edge like you’re peeling the skin from an apple. Use a spoon to carve out the “choke,” that’s those fuzzy bits at the center, and work quickly. Don’t worry about making it perfect. The artichoke can oxidize into a bluish purple, and we don’t think there’s any context in which that would ever be a good thing. To counteract, you can dip your artichoke into lemon water while peeling, but we prefer working fast. You’ve got people to feed, and this is only step one. Work until you get all that rough green skin from the artichoke, and then chop off the stem and boil it in clean lemon water until tender. This should take around 10-15 minutes.
  2. Cook the bacon in a skillet until crispy. Cut it into 1/4” strips, and set it aside.
  3. Season your cast-iron pan with 1 tablespoon of oil or just use the bacon grease if you’re feeling rustic. Make sure the entire surface is coated.
  4. In a separate bowl, whisk together the eggs, heavy cream and salt. Add in your cooked bacon and artichoke.
  5. Pour the egg batter into the cast-iron pan and add in dollops of chèvre at an even distribution. Again, insist on the word chèvre.
  6. Cover cast-iron pan with aluminum foil or a lid, and place it in a fire with a low flame or coals. Cook for 10-15 minutes, then check the eggs. You want them to be fully cooked, opaque and slightly firm to the touch. If they’re not done, cover and continue to cook 5 minutes at a time. The flame is key—too hot, and you’ll scorch your eggs. They’ll take longer at lower heat, but they’ll come out looking just like the pictures.
Eggs in a bowl being whisked.
Thorough whisking makes for a fluffier frittata. 
Woman pouring egg mixture from a bowl onto the pan over a fire.
Remember, we don’t want the pan too hot before adding the mixture. This will immediately scorch the base of your frittata.
Bacon artichoke frittata being cooked over a fire, while woman prepares to put lid on pan.
Once the lid is on, work to keep your heat consistent.
Cooked Bacon artichoke frittata in pan, with a piece of the frittata on a plate ready to eat.
We found that a fish spatula works wonders for getting out that perfect first slice. 
Man and woman lay in bed smiling at each other while eating the cooked bacon artichoke frittata.
Last step: Return to bed, relax and enjoy.

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