If you love cast iron pans and crave big breakfast omelets, here's an easy technique for great results just like your favorite diner! You can make it personal sized with a smaller skillet or large enough for a group with a big one (you can fold the omelet in half).

1. Heat cast iron skillet for frying. Choose your veggies (onion, broccolini, chard, asparagus, etc.) and prep them.

2. Fry bacon, add any amenable veg at its appropriate cooking time (ie onions earlier, chard later) and steam any other veg (ie broccolini, asparagus). Beat eggs with salt & pepper. Grate cheese.

3. Remove bacon and veg when done. Chop as needed. Turn on broiler. Pour beaten eggs into bacon grease skillet, don't stir. 

4.  After just a minute or so when the bottom seems a bit set, remove from stove top & put the skillet under the broiler just enough to set the eggs, don't look away. Rotate as needed. Don't overcook. 

5. Remove from broiler to cover the egg with the veg, bacon bits, salt & pepper before topping it with cheese. Broil briefly to melt the cheese.

6. Serve open-faced or fold in half on itself. Sprinkle with garnish or top with sauce if desired. Enjoy!