Cast Iron Cookin

I seem to be obsessed with cooking in my cast iron skillets. These are the same skillets that my Mom cooked eggs & bacon in every morning at 6am before Dad went off to work and we went off to school, I'll never forget Mom's great spaghetti sauce. I think we had that every Wednesday or Thursday Night growin up. I've always let my Mom know that when they get around to getting rid of dishes and anything else they used while we were growing up I would gladly give it a new home... Soooo when I started to get the itch to move to Wyoming I was excited that I would get to bring the skillets with me.

BTW I really haven't used a recipe yet. Mom thinks I should consider it.
There have been "mistakes" inedible mistakes.

(eggs under the broiler, not a good idea, they develop a deep brown skin)
What's a girl to do. No wasting allowed in experimental cooking!
I peeled my scrambled eggs and ate them!)

Today's great experiment requires:

"Doggie Bag" Chicken Alfredo with Penne Pasta
a side saddle of garlic butter that came with the garlic bread
A Few eggs a little half and half
and "THE SKILLET"
Dump the garlic butter in a warm skillet whoops NOT that warm! Take care of burn and come back and dump in the leftover pasta. Smooth it out and pour the beaten eggs over top. Stick in 350 oven and then go watch "Over the hedge" on TV. Trust your instincts on when to take it out. Once you see black smoke or fire, note how long it's been in the oven and take it out sooner next time.
Waaaaaaaa Laaaaaa!

SOOOOOOOOOOOOO YUMMMMMMMMMMY!!!