Then we sautéed a good handful of veggies in our cast iron skillet with a bit of olive oil. We used small tomatoes, fresh basil, and spinach.
We removed most of the veggies and replaced them with a chunk of butter and added the eggs. As the eggs were hardening, we shredded plenty of Parmesan cheese on top of them. Then we placed the sautéed veggies on one half of the forming omelette and folded it over.
Oh my! These things melted on our tongues with no remorse. Only good can come after such a breakfast.