Serves 1
203 cal · 8 min
Veggie Omelet in a Mug
Recipe GLPR4f26696602121b
A quick and convenient single-serve omelet prepared in the microwave. Eggs are blended with milk and seasonings, then combined with fresh mushrooms and melted cheddar cheese, all cooked in a mug for a fluffy, protein-rich breakfast ready in minutes.
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Ingredients
2 large eggs
2 tablespoons fat-free milk
1 pinch salt
1 pinch black pepper
1/4 cup finely chopped mushrooms
2 tablespoons shredded low-fat cheddar cheese
Directions
Wash your hands thoroughly with soap and water before beginning.
Lightly coat the inside of a microwave-safe 12-ounce mug with cooking spray or a small amount of butter.
Crack the eggs into the prepared mug and add the milk, salt, and black pepper. Whisk vigorously with a fork until the mixture is well blended and uniform.
Gently fold in the chopped mushrooms and shredded cheddar cheese until evenly distributed throughout the egg mixture.
Place the mug in the microwave and heat on HIGH power for 45 seconds.
Carefully remove the mug from the microwave and stir the partially cooked omelet mixture with a fork, scraping down the sides to ensure even cooking.
Return the mug to the microwave and continue cooking on HIGH power for 60 to 90 seconds, until the eggs have puffed up and the top surface appears set but may still look slightly moist.
Allow the omelet to cool briefly in the mug—any remaining moisture on the surface will evaporate as it sets. Once cool enough to handle, slide onto a plate and serve immediately.
Store any leftovers in an airtight container in the refrigerator and consume within 2 hours for food safety.
