Recipe: Perfect Healthy Cast Iron Skillet Vegetable & Asiago Omelette

Delicious, fresh and tasty.

Healthy Cast Iron Skillet Vegetable & Asiago Omelette. A lot of people are using their cast-iron pan wrong or only break it out to cook the occasional burger recipe. But there is so much more the tool can be used for. Once well-seasoned, a cast-iron pan can cook just about anything, from pancakes to fried chicken.

Healthy Cast Iron Skillet Vegetable & Asiago Omelette Cook the bacon in a cast iron skillet over medium heat, until crispy. 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 In this healthy casserole recipe--sometimes called tamale pie--the cornbread gets crusty at the edges, thanks to a cast-iron skillet.

Surprisingly this is an easy recipe just afterward the additional ones. I think the hardest share is to find the best ingredients so you can enjoy the delicious Healthy Cast Iron Skillet Vegetable & Asiago Omelette for your lunch with your connections or family. You can cook Healthy Cast Iron Skillet Vegetable & Asiago Omelette using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Healthy Cast Iron Skillet Vegetable & Asiago Omelette

  1. Prepare of Egg whites (or 3 eggs).
  2. Prepare of Black Pepper.
  3. It's of Cilantro.
  4. You need of Green onions.
  5. Prepare of Sun-dried tomatoes.
  6. Prepare of Baby Bella mushrooms.
  7. You need of as needed Salt.
  8. Prepare of Asiago cheese.

For the best texture, use yellow cornmeal with a medium grind. Serve with lime wedges for a little extra tang. Of course, this shrimp vegetable skillet will be easier to make if you buy shrimp that is already peeled and deveined. Add the veggies to the cast iron skillet, and stir few times.

Healthy Cast Iron Skillet Vegetable & Asiago Omelette step by step

  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..

Then, return the shrimp to the skillet. Serve this vegetable medley with simple grilled pork, chicken, or fish. The best part of this vegetable lasagna—aside from the flavor—is the low-cleanup: Vegetables take turns cooking in a single cast iron skillet, not several. A stovetop simmer quickly cooks the noodles through, so there's no need for a separate pot to boil them. Not just for meats, a cast iron skillet is good for caramelizing vegetables to perfection, and its dry, even heat makes sensational baked goods.

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