Microwave omelette in a mug
Three eggs, ham, peppers and melty cheddar puff up in a mug in about three minutes, a proper hot dinner with nothing to wash but a fork.
- 10 min total
- 6 min hands-on
- Anyone can make this
- Serves 1
- About $2.38 a serving
- 560 calories
Dolly says: I’d make this on a weeknight. It’s on the table in 10 minutes.
Ingredients
For 1 servings.
- 1 tsp butter, soft, for the mug
- 3 large eggs
- 2 tbsp milk
- ¼ cup diced cooked ham
- ¼ cup frozen pepper and onion blend
- ¼ cup shredded cheddar, divided
- 1 flour tortilla
From your pantry
- 1 pinch salt
- 1 pinch black pepper
Each serving has about 560 calories, 37 g protein, 27 g carbs and 33 g fat, and costs about $2.38 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No milk? Half-and-half works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No flour tortillas? Whole wheat tortillas work.
Steps
Tap an underlined word for a quick explanation.
Rub the butter all over the inside of a big microwave-safe mug so the eggs slide out clean.
Dolly’s tip: Use a mug that holds at least 12 ounces. Eggs puff up as they cook and a small mug spills over.Crack the eggs into the mug, add the milk, salt and pepper, and with a fork until no streaks of white are left.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Dolly’s tip: Crack each egg on the counter, not the rim of the mug. Fewer bits of shell end up inside.in the ham, the frozen peppers and onions, and half the cheddar.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Microwave on high for 1 minute, then , pulling the cooked edges into the middle.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 1 min
Dolly’s tip: The edges cook first. Stirring now keeps the middle from staying runny while the outside turns rubbery.Microwave 45 seconds more, stir again, then keep going in 20-second bursts until the eggs are puffed and set, with no wet shine.
Timer: 45 sec
Dolly’s tip: Stop when it looks just barely set. It keeps cooking in the hot mug for another minute.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Sprinkle the rest of the cheddar on top and let it sit 1 minute to .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 1 min
Wrap the tortilla in a damp paper towel and microwave it 15 to 20 seconds, until soft and warm.
Timer: 20 sec
Eat the omelette straight from the mug, with the warm tortilla on the side for scooping.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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