Wednesday, March 7, 2012

a gloomy day requires a second breakfast

If you've never tried cooking eggs in a well-seasoned cast iron skillet, you're in for a treat! I'm no expert at making omelets. I tend to over-stuff them, and then add insult to injury for omelet aficionados by eating mine with ketchup (learned that from my dad!). Nevertheless, I think this is the best way to go about cooking them. It makes for a nice outer crust, and soft, fluffy inside - Perfect for a rainy day breakfast (or two).

My Best Omelet
~serves 2 (plus 1 egg-loving baby)


2 Tablespoons butter
1/4 of a small onion, finely chopped
1 small mild pepper (or 1/4 of a larger one), finely chopped
2 mushrooms, chopped
1 small handful spinach, chopped
4 eggs
Dash of whole milk or cream
Small handful of cheese, shredded (I like cheddar or farmhouse cheese)
Salt and pepper to taste
Picante sauce to taste
optional: I also sometimes use up leftover hash browns in this omelet, too!


1. Melt 1 Tablespoon of butter on medium heat in a cast iron skillet.

2. Sautée onion, pepper, mushrooms, and spinach, for a couple minutes, then remove from skillet and set aside.

3. In a small bowl, scramble the eggs with a dash of milk and salt/pepper.

4. Add 1 Tablespoon butter to the skillet, and then the eggs. Cook on medium for a couple minutes until the edges begin to set.

5. Add cheese, sautéed filling, (hash browns if using), and picante sauce to half of the omelet, then fold over the other half.

6. Let brown, turning heat down a notch if need be, until eggs are cooked through.
note: at this point, I just cut the omelet in two to make it easier to transfer onto plates.

It certainly adds some sunshine to the gloom! Hope you enjoy it, too.


  1. The omelet looks good but it's the title I believe I will now live by!

    What a great idea!

  2. I love omelets too and you are right about the joys of a well-seasoned cast iron skillet! :)
    I usually make one large omelet for us too and just cut it in half, much easier than two individual ones.

  3. Well seasoned cast iron is the only way to go, I don't use anything else. We love frittatas here, my omelets always end up falling apart, a little too much stuff inside :)

  4. Oh, YUM! We love omelettes here and eat them all the time... my fav is brie and spinach with sauteed onion and mushrooms...

  5. I'm not much of a cast-iron cook, but I have been looking for ways to incorporate it into my cooking, for the extra iron. This looks delish...have to try it!

  6. MY goodness that looks really good! And I love to cook in my cast iron pans! They are the best things ever!

  7. So true. Cast iron is the best. I didn't grow up using it, but when I moved out my grandma gave me one and I was hooked. Your omelet has my tummy rumbling...

  8. that looks REALLY good. i've always been a TERRIBLE omelet maker! I think I don't have enough patience for cooking eggs.



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