3 Heat the olive oil in a large ovenproof nonstick or well-seasoned cast iron skillet over low heat. When the oil begins to shimmer, add the egg mixture. Using a wooden spoon, stir a few times, moving from the outside of the pan toward the center. When the eggs begin to set around the edges, turn off the heat, gently shake the pan so that the eggs settle into an even layer, and transfer the pan to the oven.

Source: Los Angeles Times June 10, 2019 14:03 UTC