Healthy Cast Iron Skillet Vegetable & Asiago Omelette
Healthy Cast Iron Skillet Vegetable & Asiago Omelette

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, healthy cast iron skillet vegetable & asiago omelette. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Healthy Cast Iron Skillet Vegetable & Asiago Omelette is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Healthy Cast Iron Skillet Vegetable & Asiago Omelette is something which I’ve loved my entire life. They are nice and they look wonderful.

Vegetable Hash Recipe in a Cast Iron Skillet Instructions. Cook the bacon in a cast iron skillet over medium heat, until crispy. Fry the eggs in the bacon grease. (You may remove a bit if the bacon you have is extra greasy.) Cook the eggs over easy, or to to your preference.

To get started with this particular recipe, we must prepare a few components. You can have healthy cast iron skillet vegetable & asiago omelette using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Healthy Cast Iron Skillet Vegetable & Asiago Omelette:
  1. Make ready 1 cup Egg whites (or 3 eggs)
  2. Prepare 5 dash Black Pepper
  3. Get 1 cup Cilantro
  4. Prepare 1 cup Green onions
  5. Get 5 Sun-dried tomatoes
  6. Make ready 3 Baby Bella mushrooms
  7. Prepare 1 as needed Salt
  8. Make ready 1 cup Asiago cheese

Then, return the shrimp to the skillet. Serve this vegetable medley with simple grilled pork, chicken, or fish. My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee Cast iron produces the most consistent caramelization.

Instructions to make Healthy Cast Iron Skillet Vegetable & Asiago Omelette:
  1. Pre heat oven to broil
  2. Shred the asiago cheese.
  3. Julienne cut the tomatoes.
  4. Slice the mushrooms then cut those slices in half.
  5. Finely chop up the cilantro.
  6. Slice the scallions.
  7. Heat a 7 inch cast iron skillet on the stove with low heat. Line skillet with Pam.
  8. Add the eggs scallions, cilantro and black pepper in a bowl and mix with a fork.
  9. Add the egg mix to the cast iron skillet. Then evenly add the veggies and grind salt into the mix.
  10. Evenly add the asiago cheese to the top before the egg completely firms.
  11. Once the egg has firmed place the skillet in the oven for 3 minutes.

The Maillard reaction is the chemical process that produces the wonderful flavor and beautiful browning on roasted foods. It is definitely possible to achieve this on other pans, but I find cast iron to be much more forgiving than other materials. The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. This cast-iron steak recipe has what it takes to transform beef and vegetables from basic to brilliant–a pop of rosemary on the steak, an intense sear in a hot skillet and a sweet-and-sour glaze on the vegetables. A cast-iron skillet is such a great investment for quick and easy cooking.

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