Microwave Mug Omelette
A quick, hands-off omelette made with eggs, milk, and cheese in a mug using the microwave. Perfect for busy mornings when you don’t want to use the stove.
- Time
- 5 min
- Serving
- 268 kcal
- Ingredients
- ≈ $0.84
- Protein
- 19 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Milk 2.5%pack 930 ml ≈ $0.88 30 ml
- 3 Hard cheesepack 200 g ≈ $2.70 20 g
- 4 Green onionspack 50 g ≈ $1.30 5 g
- 5 Salt to taste
- 6 Butterpack 180 g ≈ $1.58 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Grease a mug with butter6; whisk eggs1 with milk2 and a pinch of salt directly in it.
Stir in grated cheese and chopped green4 onion, mixing well.
Microwave on high (800W) for 1 minute, stir with a fork, then cook another 45–60 seconds until fully set.
Let it stand for 1 minute—it should be firm with no runny bits.
Tips
- Why it works
- Rub oil around the mug first so the omelette doesn’t stick to the sides and stays intact when you flip it with a fork.
- Substitutions
- Use 30g plain yogurt instead of milk for tanginess; swap green onion for 5g chopped chives or spring onion.
- Common mistakes
- Overcooking makes it rubbery. Stop when the top is just set and the center is still slightly runny.
- Storing and reheating
- Eat fresh or within 1 day; reheat in the microwave for 20 seconds if cold, but texture suffers.
- Serve with
- Pair with a slice of buttered toast and a cup of black coffee for a quick, filling start.
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