I have found a new little joy in life – standard cast iron skillet drizzled with olive oil that coats the surface as you roll the pan in the air – whisk three eggs and chop a handful of red onion and green pepper. My stove is on a slight grade so I pour in the eggs on the far side of the pan and they spread towards me, leaving the back portion of the omelet-to-be thin. You can achieve this if your house isn’t caving in on itself, by briefly tilting the pan after you add the eggs until one side becomes slightly thicker than the other.

In the thickest half of the mixture add your red onions and green pepper, salt and pepper to taste, followed by chunks of sharp cheddar. Make sure not to place the cheddar too close to the edges of the omelet or it will leak out and give you a burnt toasted cheese flavor. Restrict the additives to the thicker half of the egg circle so that there are no veggies in the half you plan to flip on top, this will ensure an easy flip as well as uniformity in the cooking of the vegge. After about two minutes you should be able to close the omelet and after a minute or two more, flip the closed omelet over and grate a little more cheddar onto the top of it – serve when the cheddar has melted.

The combination of cast iron and olive oil will give you a slight flavorful golden brown crust on both sides of the omelet that you just can’t get with butter or one of those evil cooking sprays. If you aren’t cooking your breakfasts in cast iron it’s ok because after a certain point all that Teflon you’ve been scrapping up with your metal cooking implements will combine with the aluminum in all that canned soda and beer you’ve been drinking to give you Alzheimer’s and you won’t remember all the crappy food you ate.