Electric Skillet. Going back to the old favorites. I’m not a gadget person. I hate the idea of having five things that do the same job. Give me a knife, a spoon and a pot and I can cook you a whole meal for a crowd. This one belonged to my ex-husband’s grandmother and my mother has the same one. She’s had since I was a kid in the 70s, or possibly earlier. It’s a classic. The even temperature, the big square size, it makes cooking almost mistake proof and clean-up super easy. Last week we indulged in French toast. It’s the one kind of breakfast carb that doesn’t make me feel like crap. I buy marked down bread I don’t get fancy, I just make eggs like I’m making scrambled eggs. Sometimes I get a tiny bit fancy and add some vanilla or a little nutmeg, but that’s it. Got leftover French toast? We make a variation of the Monte Cristo. I use whatever meat, we may have-a slice of roast chicken or Turkey breast most likely. You could easily make it vegetarian, though. Then I add whatever veggies need to be used up-tomato, spinach, mushrooms, thin slices of zucchini, red onion, fresh basil or oregano, from the garden, all between two slices of French toast. I use a mild cheese like mozzarella and maybe some cream cheese to make it gooey and extra delicious. It can go back in the pan, but I’m more likely to throw it into the toaster oven. Maybe I’ll try the air fryer next time. It’s still new, so I’m still playing around with it. What’s your favorite way to use your electric skillet? What other old classics do you love? #electricskillet #breakfast #frenchtoast #vegetarian #veggies #veg #eggs vegetarianbreakfast #homemade #slowfood #leftovers #montecristo #ayogikitchen (at Sunset Hills) https://www.instagram.com/p/ChfpDmzpgM9/?igshid=NGJjMDIxMWI=