solo stove omelets

Outback Omelet

Omelets make an easy and protein-packed way to start the day! Who doesn’t want to start a day on the trail with a light, healthy, and tasty breakfast? With just a few eggs, some veggies & spice, and a little cheese, you’ll have exactly that with our omelet. A Solo Stove makes it that easy.

The key to an egg-cellent omelet is a slow and low flame.

PRO TIP: The key to an egg-cellent omelet is a slow and low flame. We recommend getting your stove going with a full flame and really building up the ember bed, then let your large flame die down but maintain the heat with smaller sticks and twigs. You won’t want a full flame once you get to cooking! For this recipe, we used a trusty cast iron and a Solo Stove Titan.


  • Eggs (3)
  • Small Bunch of Asparagus
  • Small Bunch of Chives
  • Pinch of Salt & Pepper
  • 1tsp of Garlic Powder
  • 1tbsp of Cream
  • 3tbsp of Gruyere Cheese
  • Olive Oil


  1. Chop up chives.
  2. Prepare asparagus by snapping off the tips.
  3. Heat up the pan.
  4. Pour enough oil to cover the bottom of the pan and add asparagus.
  5. While asparagus are cooking, crack the eggs into the bowl.
  6. Add salt, pepper and garlic powder and mix.
  7. Pour in cream and mix some more.
  8. Add mixture to the asparagus.
  9. Cook until top is still little runny, then add chives and grate cheese.
  10. Fold over and serve hot.

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finished omelet