Friends, I have a new favorite way to cook eggs—in a mug, in a microwave.
No kidding. For realz!
Why??? Well first, it takes only a couple minutes to make, and clean-up is easy.
Second, while so many microwave mug recipes result in a poor substitute for something properly cooked, a microwaved mug omelette is surprisingly tender and delicious.
Third, when I’m trying to eat light, this way of cooking eggs cuts down substantially on added fat. It just uses a quick spray of cooking oil (or a wipe of olive oil) on the inside of the mug. (For those of you who count calories, I counted 200 in this recipe, your analysis may vary.)
Perfect for those times when the day gets away from you and it’s 2 in the afternoon and you haven’t even had breakfast yet (my life more often than I care to admit).
Or if you want to make use of the office kitchen that comes equipped with a microwave? Bring some cooking spray, a carton of eggs, some pre-chopped mix-ins, and you’re set for the week.
Microwave cooking works by agitating water molecules, meaning that it turns moisture into steam. So the eggs get cooked evenly and gently, which is exactly what you want when you are making an omelette.
Tips for success:
Use a large mug (12 to 16 ounces) because the egg expands like a soufflé, and if the mug isn’t large enough, the rising tower of egg omelette may spill over and cause a mess.
Use a microwave-safe mug! (For obvious reasons)
Add a tablespoon of milk or water, this will help keep cook the eggs more evenly from the inside, and help keep the eggs from expanding too quickly.
(I experimented with making a simple egg omelette in a small mug without adding liquid and it exploded egg guts all over the inside of my microwave, so use a large mug, and add liquid.)
Play around with the times so they work for your microwave. My microwave is 1000 watts, and when I include all of the add-ins in this recipe (cheese, bell pepper, etc.) the timing that works best for me is 30 seconds, stir, 30 seconds, stir, 20 seconds, done. With no add-ins, the timing that works for me is 30-20-20.
Omelette in a Mug RecipePrint
- Cooking spray or olive oil
- 2 eggs
- 1 Tbsp milk
- 1 Tbsp grated cheddar cheese
- 1 Tbsp finely chopped red bell pepper
- 1 teaspoon finely chopped chives or green onion greens
- Pinch salt
- Pinch of black pepper
Special equipment needed:
1 Spray the inside of a large, microwave-safe mug lightly with cooking oil spray, or coat the inside of the mug with olive oil.
2 Crack 2 eggs into the mug, add 1 tablespoon of milk, and beat with a fork.
3 Add grated cheese and other extras such as chopped red bell pepper or chives. Add a sprinkle of salt and pepper. Stir with a fork until well mixed.
4 Microwave and stir in 20 to 30 second increments: Microwave for 30 second on high. Remove from microwave and stir with a fork.
Return to the microwave and cook for another 20 to 30 seconds. (Whether it's 20 or 30 depends on the power of your microwave, you may need to experiment to see what times work best for your situtation.)
You'll see patches of firm cooked egg mixture beginning to form. Remove and stir again.
Return to the microwave and cook for another 20 to 30 seconds or until the omelette has set.
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