This year we discovered a great way to eat omelets, cooked directly in a cast iron skillet pan. The eggs stay fluffy and warm and it’s a lot easier than the traditional method.
We got the idea after having brunch earlier this year at a spot that prepared their omelets this way.
The egg stays nice and fluffy and you can add in whatever ingredients you want. I bought these mini cast iron skillets just for the occasion. We whisk some eggs, add cheese, peppers, tomatoes, bacon, spinach, etc, and then put it in the oven for about 15 minutes or until it’s finished cooking. If you want to be even healthier, you can use egg beaters or egg whites.
- 2 raw eggs whisked (or equivalent egg beaters)
- toppings of your choice like shredded cheese, peppers, sausage, spinach, bacon
- salt and pepper
- 3 tbsp of milk (only if you are using real eggs)
- Preheat oven to 375F.
- Whisk raw eggs and milk in small bowl until no egg white streaks remain. Add in a few pinchfuls of toppings of your choice. Add in a pinch of salt and pepper. Stir gently to mix. Pour into cast iron skillet. Bake for about 15-20 minutes, or until eggs are fully cooked.