@thervatlas cooked up his wife Stephanie’s all-time favorite camping omelette for Mother’s Day, packed with turkey bacon, feta, and fresh veggies. He kept it low and slow on the griddle for that perfect tri-fold finish, topped it with a crisscross of sriracha, and served it up with love. Here’s to all the camping moms out there—this one’s for you! Ingredients 3 Eggs Milk Butter SPG Seasoning Baby Tomatoes Baby Spinach Green Onions Turkey Bacon Feta Sriracha or hot sauce Directions 1. Start by preparing your vegetables. Slice the baby tomatoes using a serrated knife for clean cuts. Remove the stems from the baby spinach and slice the leaves into thin strips. Then, thinly slice the green onions. 2. Next, cook the turkey bacon on a griddle set to medium heat until crisp. Once cooked, stack the strips and slice them into bite-sized pieces, then set them aside. 3. In a bowl, whisk together the three eggs with a splash of milk and a dash of SPG seasoning. 4. Turn the griddle down to low heat. Add the butter to melt, then pour the egg mixture into an omelette ring to help maintain its shape. Let the eggs cook slowly until the bottom is set. 5. Once the base is firm, add the sliced baby tomatoes, baby spinach, green onions, turkey bacon pieces, and crumbled feta evenly over the eggs. Carefully fold the omelette twice to create a tri-fold. Continue cooking for another minute or two, until the inside is fully cooked and the fillings are warmed through. 6. To finish, top the omelette with a few extra slices of baby tomatoes, spinach, turkey bacon, and a sprinkle of feta. Drizzle sriracha or your preferred hot sauce in a criss-cross pattern over the top. 7. Serve hot and enjoy! #momsfavoritecampingomelette #blackstone #blackstonegriddle #blackstonerecipe #outdoorcooking #griddlecooking