Preheat oven to 350°.
Heat skillet with extra virgin olive oil over medium high heat.
Use your spatula to make sure oil moistens the sides of the pan too.
We use a mini 5-inch cast iron Lodge skillet, but feel free to use any small oven-safe omelet pan.
Season eggs with cumin, kosher salt and freshly ground black pepper.
Add water and beat until frothy using a fork or small whisk.
Pour eggs into a heavy oven-safe skillet and cook over medium high, without stirring, until eggs are set on the bottom.
They will still be a little moist and wobbly on top.
No worries! Top with Egg Fast Alfredo mixed with 1/2 of a chopped pickled jalapeno.
Add shredded cheese, diced green or purple onion.
and bacon crumbles.
Transfer pan to the top rack of a preheated 350° oven.
Bake for 3-5 minutes.
Switch oven to broil and broil for a minute or two until top is bubble and cheese and sauce are golden in spots.
Remove and rest for 5 minutes.
Serve and enjoy!