Eggs scrambled with paprika and Trader Joe’s jalapeño honey chèvre (goat cheese), baked at 400ºF. for 15 minutes in a buttered Lodge cast-iron melting pot. It puffed up like a soufflé, but fell a little when I plated it.
At Ten Penny in Pittsburgh, PA in July.
For some reason, mentioning PEI mussels online gets a lot of attention. When I posted this visit on Twitter, I kept getting favorites and reposts.
I scrambled two eggs with half-and-half, green chili flakes, Trader Joe’s Every Day Seasoning, and cheddar cheese, and baked it for 15 minutes at 400 degrees in a small Lodge cast iron melting pot. I got a nicely browned puffy omelet with a crispy crust on the bottom. The green chili flakes were the best part. I’ll be making more of these.