Cast Iron Recipe Vegetable Omelette

Cast iron recipe vegetable omelette

Vegetable Omelette

Cast Iron Recipe

Cooking a vegetable omelette with a cast iron recipe can seem scary at first…the eggs…the cheese…the sticking….the horror! It can be enough to dissuade even a seasoned cook…but there is good news. As long as your pan is seasoned well and you follow a few steps, a vegetable omelette cooked in cast iron is completely doable (and totally better vs a teflon omelette).

Cast iron recipe vegetable omelette

Prep

A few things to keep in mind before starting with this cast iron recipe: always pre-heat your cast iron skillet on med heat for at least 5 minutes before using…failure to do so is a common cause of food sticking and of course that is not fun.  Also, I use Ghee butter and Grapeseed oil, but you can use whatever fat you want with this recipe.

This is a vegetable omelette from a cast iron recipe that uses bell pepper and spinach, but it can be easily customized with many other toppings (bacon, sausage, cream cheese, mushrooms, etc). We like to saute our veggies in Ghee, or clarified butter; it’s butter that has been cooked to remove the milk fats and is an excellent option for those with dairy allergies…did I mention it’s super yummy too?

I love vegetable omelettes, especially those cooked with a cast iron recipe. Although this is technically a ‘breakfast food’, you can make this anytime… my favorite time is when I need to get supper done quickly.

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Print Recipe
Cast Iron Recipe Vegetable Omelette
Cast iron recipe vegetable omelette
Prep Time 5 minutes
Cook Time 5-10 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 5-10 minutes
Servings
Ingredients
Cast iron recipe vegetable omelette
Instructions
  1. Preheat your cast iron skillet over medium-low heat.
  2. Wash and dice the bell pepper.
  3. Once the cast iron skillet is heated, add a tsp of Ghee and work it around the pan (Ghee has a much stronger flavor than regular butter, so a little goes a long way!)
  4. Add the bell pepper and spinach to the skillet, moving it around occasionally. I ended up adding 3 handfuls of spinach, one at a time as it wilted down. Keep moving the vegetable around the skillet until all the spinach is wilted and the bell pepper starts to become tender. This can take anywhere from 5-10 minutes, depending on how much of a crunch you want. Remove to a bowl and set aside.
  5. Before moving on to the next step, grab a paper towel and give you cast iron skillet a quick wipe down, making sure to keep the paper towel moving quickly so it doesn't burn. This way little pieces of your vegetables that may be lurking in the pan don't haunt the outside of your vegetable omelette with their charred appearance..
  6. Pour a little grapeseed oil, about the size of a quarter, into the cast iron skillet and allow it to move around the pan. Take your eggs and crack them into a bowl, whisking them with a fork, and then pour them into the pan (I like to wiggle my pan a bit to help them spread out).
  7. Let it cook for a minute, to allow the eggs to begin to set. Then, grate a little cheese (or sprinkle your pre-shredded) onto one half of the vegetable omelette, followed by the vegetables themselves (the amount of vegetables you use is up to you...with the amounts given above, I usually make 2 omelettes). When the eggs are well set and you can pick up on the edge of the omelette using a spatula, fold the omelette over itself onto the vegetable side (think flipping a pancake halfway). Let it cook for a few more seconds until you are satisfied, then slide it onto a plate. Our favorite way to enjoy these omelettes is with a little Picante sauce on top. So good!

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