A good day starts with a good breakfast (and a double espresso). Eggs are a good source of protein. Now let’s do something different with  them – a “sunny side up” omelet. 

east meets southwest in this bok choy omlett with guacamole and salsa
The big advantage of this type of omelet is that it can have a ton more vegetables than a regular omelet because it’s assembled more like a pizza than mixed and folded like a calzone.

Prep your ingredients as you would a regular omelet. This means pre-cook the veggies so you don’t end up with a soggy drooling mess.

Here is where the trick comes in … because you knew there had to be a trick. Heat a cast iron skillet on one burner and heat the cast iron cover on another burner. CAREFUL, HOT!

Pour the typical omelet scrambles egg base into the skillet, spread all of the veggies and other flavor a on top. Sprinkle the top with a little shredded cheese. Now cover with the hot cast iron cover.

The cover will melt the cheese while the skillet quickly cooks the eggs.

Plate. Garnish. Serve. Enjoy!