Although I had gone to the grocery store this morning, I didn’t have any pre-cooked protein at the ready for me to throw together a quick lunch. Luckily, we always have eggs in the fridge, so I made myself an open-faced puffy omelet with three eggs and topped it with a sprinkle of Aleppo chile finishing salt, some chopped avocado, and cherry tomatoes. I served it with some nuked frozen green beans on the side.
I like my scrambled eggs, omelet style and well-done. When I have more than two scrambled eggs to fry, I like to finish the eggs off under the broiler in the toaster oven. Since I cook the egg in my little cast iron skillet, the eggs can go from stove to oven directly and the eggs are cooked through and the bottom isn’t overdone.1