Several years ago, before I got married (possibly even before we started dating?), I picked up a pair of these small cast iron pans. They’re tiny, but perfect for single servings of a variety of things.
More recently I’ve used them for baking of smaller free form loaves of bread on occasion. But otherwise they haven’t gotten much use since my husband joined the household.
Not to long ago, wanting something hearty for breakfast but not wanting to actually put alot of effort into it, I had an idea.
Two eggs scrambled up in a bowl, with a dash of onion powder, a sprinkle of pepper, and a hearty dash of garlic powder. Add a pinch of grated asiago cheese, a dash of grated parmesan cheese, and a healthy handful of grated cheddar. If I have them in the house I’ll frequently fine chop a small red potato into the mix too.
Get one of the little cast iron pans hot, slather with a thick slab of butter (even in a well seasoned pan the eggs will tend to stick a bit once you add this much cheese to the mix, use more butter), turn the burner down to just above low. Pour in the egg mixture, it’ll do a good job at filling the little pan. Let cook till the edges are solid. Carefully flip, the liquid center will tend to pour out into the pan, thats fine. Continue to cook till the bottom side is done to your taste (I tend to prefer a bit of browning, but some folks prefer their eggs less done, go with what works for you). Place on a slice of homemade bread toast (though I have to say, it also goes REALLY well on commercially purchased Texas Toast, you may want to go light on the added seasonings if you’re going this route) with more grated cheddar.
It’s a very filling meal in a fairly short period of time. I call it my “omlet thing”, to the amusement of my husband. I forgot, again, to get a photo, so you’re going to have to do with my description.
Sounds delicious! I just microwave my eggs now. I can use one bowl, 2 eggs, some cream, and whatever I want to add. Then microwave 1.5 minutes, stir, nuke another 30 seconds or so. Depending on how much lite cream I used, I might have to nuke another 15 seconds on top of that. Then I add butter and maple syrup (the real stuff) and I have some great scrambled eggs. Not nearly as nice looking as an omelet, but leaves only 1 dirty dish plus 2 pieces of silverware.
I’ve done that a fair bit, I was looking for something a bit different, and was delighted at how well it worked out.
Sounds delicious.
I need to use my cast iron pans more often.
I love my cast iron. I use it for ALOT of cooking and baking.
I like your Omelet Thing Ruth! I do the same thing with eggs, potatoes, some salsa and cheese…then it sits on a tortilla, I call it a Breakfast Taco! It’s very filling and so comforting!!!