Fresh herbs, chopped, to taste (chives, dill, basil, etc.)
Salt and pepper
In a cast-iron skillet set on a grill over the campfire (or on a camp stove), heat the oil over medium heat and sauté the vegetables.
Remove the skillet from the heat and whisk in the eggs and milk. Sprinkle the fresh herbs, cheese, and charcuterie over top. Season with salt and pepper.
Place the skillet back on the heat and continue to cook over low heat, unsticking the eggs from the sides and spooning the liquid on top. Cover with aluminum foil and continue to cook approximately 10 minutes, or until the bottom of the frittata has set and the top has almost set. Cut into slices and serve.