Eggs to the Rescue

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.

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