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.

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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