If you have a microwave in your home, then there is no excuse of missing breakfast, isn’t it? 🙂 When I selected eggs as my “Protein Rich Ingredient” theme in the Blogging Marathon #88 – the other posts being Double Cheese Omelette and Akuri, I really wanted to try the omelette in mug, which has been doing rounds for quite some time.
With the microwave oven becoming a part of almost all households, despite what all negative image it may have, we all still use it for something or the other. It makes a lot of cooking quite easy especially when you have some time constraints. I wouldn’t say that this omelette tastes as good as the one you make slowly on a frying pan, but for breakfast on the go, this is such a good option.
My only advice if you are trying this is to not over cook. You will end up with a dry omelette you wouldn’t love eating. Also, cook in spurts of 30 seconds once the initial one minute is done. You will have a neater looking mug than mine. 😀 I was impatient and did for a whole minute, so the egg spilled over on to the mug, and I had to clean the microwave glass, to avoid the eggy smell. I have used my favorite capsicum, olives and cheese to brighten up my omelette but add whatever you fancy – spinach, mushrooms (ensure they are sauteed!), sausages… limitless!
- 1 tsp butter, melted
- 3 eggs
- Salt and pepper to taste
- 2 tbsp chopped capsicum
- 1 tbsp sliced olives
- 2 tbsp mozarella cheese
- Add the butter, eggs, salt and pepper in a large mug and whisk well. Microwave for one minute.
- Add in the toppings, slowly press in and microwave in spurts of 30 seconds till done - I cooked for a minute.
- Dig in!
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#88