Cooked in an antique cast iron Chicago Foundry Hammered pan.
If you’ve never cooked in cast iron, you don’t know what your missing.
I’ve been cooking in my pan for the past 30 years and she makes the best eggs and, very flavorful.
Cooking in stainless steel just doesn’t compare to good old cast iron.
There’s nothing better than a seasoned skillet. When properly taken care of you will never need another piece of Teflon cookware again.
When I was out my cast iron I like to use one of these stainless steel chain wash cloths.
It doesn’t hurt the seasoned finish and works great for any stubborn food particles on newer seasoned cast iron.
If you can find the antique cast iron pans, I’d choose them over the newer ones any day. They can be found at garage sales, auctions, even laying around old buildings.
My older ones cook food much nicer than the newer ones. They also seem to clean up better as well.
Now for my egg chessy broccoli omelet
- Heat up your cast iron skillet. When heated add a little expeller pressed coconut oil or oil of choice. Add a tablespoon of Kerry Gold butter. Let that butter brown a bit.
- Add in a 1/4 cup onions and cook till they are clear.
- While the onions are cooking. Crack open 4 eggs in a bowl and whisk them so they are blended well. You can add a 1/4 cup cream if you prefer your eggs to cook fluffy. Set them aside after whisking.
- Add in a can of mushrooms or freshly chopped. cook them down for a couple of minutes.
- Add in your broccoli, any amount you’d like. I precooked my broccoli in the microwave.
- Cook everything for a few minutes and add a little salt and pepper or seasoning of choice. I like to use Montreal Chicken seasoning, it adds a nice touch.
- Add in your whisked eggs and let them cook for a bit, then flip and season with a little more of your seasoning. Then top it off with your favorite cheese.