Recipe of Healthy Cast Iron Skillet Vegetable & Asiago Omelette in 22 Minutes at Home

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, healthy cast iron skillet vegetable & asiago omelette. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Smithey Ironware is the chef's choice for cast iron skillets. The Best Cast Iron Vegetables Recipes on Yummly Heat a cast iron skillet over medium to medium-low heat.

Healthy Cast Iron Skillet Vegetable & Asiago Omelette is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Healthy Cast Iron Skillet Vegetable & Asiago Omelette is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have healthy cast iron skillet vegetable & asiago omelette using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Healthy Cast Iron Skillet Vegetable & Asiago Omelette:

1. Prepare 1 cup Egg whites (or 3 eggs)
2. Take 5 dash Black Pepper
3. Get 1 cup Cilantro
4. Get 1 cup Green onions
5. Take 5 Sun-dried tomatoes
6. Prepare 3 Baby Bella mushrooms
7. Make ready 1 as needed Salt
8. Take 1 cup Asiago cheese

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. For the best texture, use yellow cornmeal with a medium grind. Serve with lime wedges for a little extra tang.

Steps to make Healthy Cast Iron Skillet Vegetable & Asiago Omelette:

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.

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. Here's what makes cast iron cooking so good.

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