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If you have a recipe that you would be willing to share with our guests, please send us an email to chuckwagonsupply(at) with your recipe formatted similar to the one below. Please be sure to give credit to the author of the recipe including yourself if it is your creation.

Using A Dutch Oven is possible even when you are just cooking for two.  Try this great breakfast omelet for two.  Add some fruit and hash browns or toast to make this a complete & tasty meal. 

All cooking equipment shown in this photo is available for purchase.  Visit the Products/Services section for more information and pricing.

Name:  Mushroom Spinach Omelet                              Source: Jane Miles
Main Dish
Oven Size: 
8 inch
11 Top; 5 Bottom

4 eggs
1 Tbsp. grated Parmesan cheese
1/2 cup shredded cheddar cheese
1/4 tsp. salt
1/8 tsp. crushed red pepper flakes
1/8 tsp. garlic powder
1/8 tsp. pepper
1/2 cup sliced fresh mushrooms
2 Tbsp. finely chopped green pepper
1 cup torn fresh spinach
1 Tbsp. finely chopped onion
 1 Tbsp. butter
In a small bowl, beat the eggs.  Add parmesan cheese and 1/4 cup shredded cheddar cheese, salt, pepper flakes, garlic powder, and pepper; mix well.  Set aside.

In an 8-inch Dutch oven sauté the mushrooms, green pepper, and onion in butter for 4-5 minutes or until tender.  Add spinach; cook and stir until spinach is wilted.  Add egg mixture.  Cook until eggs are set, about 10-20 minutes with 11 briquettes on top and 5 briquettes on  the bottom.  Sprinkle remaining shredded cheddar cheese on top and allow it to melt.  Serve Immediately.


Chuckwagon Supply
1011 Nelson Lane
Juliaetta, ID 83535
(801) 920-9004 chuckwagonsupply(at)