Cook and Scale

Microwave Mug Omelette

1 serving · 6 min total

A fluffy cheese-and-scallion omelette whisked and cooked entirely in a mug in under two minutes. High-protein breakfast with almost no dishes to wash.

Ingredients

3 egg
2 tbsp milk
1 pinch salt
black pepper to taste
1 spring onion, finely sliced
4 tbsp cheddar, grated
2 g cherry tomato, quartered
1 tbsp fresh parsley, chopped
1 tsp butter, for greasing

Contains: Milk, Egg

Allergen info is best-effort — please verify yourself.

Method

1.
Grease the mug — Grease a large microwave-safe mug well with butter, making sure to coat the sides so the omelette doesn't stick.
2.
Whisk the egg mixture — In the mug, whisk the eggs with the milk, salt and pepper until fully combined and slightly frothy.
3.
Add the fillings — Stir in the sliced scallion, grated cheddar, and quartered cherry tomatoes.
4.
Microwave and stir — Microwave on high for about 45 seconds, then remove and stir the mixture with a fork to break up any set edges and redistribute the runny egg.
5.
Microwave until just set — Return to the microwave for another 30-45 seconds on high, until the omelette is just set, puffed up and no longer wet on top.
6.
Rest and plate the omelette — Let it rest for a moment, scatter over the chopped parsley, then run a knife around the edge and tip the fluffy omelette out onto a plate, or eat it straight from the mug.