CAST-IRON SKILLET BAKED OMELETTE

WATCH THE RECIPE

Recipe via @taza.eats

  • 3 eggs

  • 2 Tbsp extra-virgin olive oil

  • 1/4 small yellow onion, diced

  • 2 green onions, finely chopped, whites and greens split

  • 2 Tbsp sun-dried tomatoes

  • 1 jalapeño, chopped

  • Black pepper, to taste

  • Fine Sea Salt, to taste

    garnish:

  • OHSO Taza Spicy Za’atar

  • Green onions, finely chopped

  • Fresh cilantro, finely chopped

  • Hot sauce

INGREDIENTS

  1. Preheat oven to 425ºF.

  2. Place a small cast-iron skillet on the stove over medium heat and add olive oil. Once hot, add the diced yellow onion and white parts of the green onions. Cook until slightly transparent.

  3. While the onions are cooking, crack eggs into a bowl. Whisk until slightly foamy. Sprinkle in black pepper and add in a small handful of green onions. Mix until thorough distributed.

  4. Toss the sun-dried tomatoes and jalapeño into the skilled with the sautéed onions. Allow everything to cook for about 2 minutes.

  5. Turn off the heat and pour the whisked eggs over the veggies. Stir everything around to ensure the vegetables are evenly spread out.

  6. Place your skillet in the preheated oven and let it bake for 6-7 minutes, or until the eggs are fully cooked and feel springy when you touch them.

  7. Serve your omelette hot, alongside a bed of home fries. Garnish to your heart’s desire and enjoy!

METHOD