Cast Iron Skillet Omelettas

Cast Iron skillet or not - making an easy egg omeletta in a skillet is the PERFECT breakfast to pack in some protein, fat, and fiber into your morning routine. To add some carbs (yes I said carbs) - just put over a piece of toast or slice and bake some potatoes for an overall satisfying and filling meal.

The best thing about these omelettas is that you can put in whatever ingredients you like! My recommendation is to fill them with leftover veggies that may be going bad to use them up in a flavorful way. This definitely calls for creativity - leftover sausage, cheese, vegetables, potatoes, anything that you think would taste good and some eggs scrambled - easy peasy.

Directions: Saute in pan any vegetables or ingredients you want to add. Add 3-4 eggs scrambled (scramble with milk or water if you have to add volume) and let cook in the pan for 5-8 minutes once the bottom is cooked. If you have a cast-iron skillet (preferred) - transfer to the oven on BROIL for about 3-4 minutes until slightly browned on top and cooked through.

If you want to meal prep this for the week - add more eggs/ingredients and cook a bit longer.