This cast iron pan omelette is the epitome of a hearty weekend breakfast, generously filled with fresh vegetables and melted cheese. Its delicious combination of flavors, from the savory eggs to the slightly sweet grape tomatoes, ensures every bite is memorable. It’s the perfect indulgence to kickstart a leisurely weekend morning, satisfying both hunger and the palate.

• 4 large eggs
• 1 cup grape tomatoes, halved
• 1 small zucchini, thinly sliced
• 1/2 cup grated cheese (cheddar, feta, or any of your choice)
• 2 tbsp olive oil or butter
• Salt and pepper, to taste
• 2 slices of whole wheat toast
• Optional: Fresh herbs like chives or parsley for garnish

Directions

1. Prep Ingredients: Wash and halve the grape tomatoes. Wash and thinly slice the zucchini.
2. Beat the Eggs: In a mixing bowl, crack the eggs and whisk them together. Season with a pinch of salt and pepper.
3. Cook Vegetables: Heat the cast iron pan over medium heat. Add olive oil or butter. Once hot, sauté the zucchini slices until slightly golden. Add the grape tomatoes and cook for another 2 minutes.
4. Add Eggs: Pour the beaten eggs over the vegetables, ensuring they spread evenly in the pan.
5. Add Cheese: Sprinkle the grated cheese on top of the eggs, distributing it evenly.
6. Cook Omelette: Let the omelette cook for about 4-5 minutes or until the edges start to lift easily with a spatula. If you like a slightly browned top, you can place the pan under a broiler for 1-2 minutes.
7. Serve: Slide the omelette onto a plate, garnish with fresh herbs if using, and serve hot with a side of whole wheat toast.

Notes

• Ensure the cast iron pan is well-seasoned to avoid sticking.
• You can add other herbs or seasonings of your choice to enhance flavor.
• If desired, spread some butter or avocado on the toast for added richness.

This hearty omelette, cooked to perfection in a cast iron pan, offers a delightful combination of flavors and textures, making it an ideal breakfast or brunch option.