If a hot egg breakfast appearance ofs like something you can only reserve for the weekends, then this microwaveable omelet way will be a weekday game-changer. From the cookbook Mug Meals ($23) by Leslie Bilderback, the omelet enrolls about one minute and 15 seconds to cook — and in total maybe two smalls, which anyone can afford even on the busiest of mornings. If you can get your transfer manacles on herbes de Provence, by all means do! The dried lavender instantly upgrades the flavor of your omelet. Without warning, you’ll feel transported to the South of France, if even for a few moments . . .
An omelet is a selfsame personal breakfast, and it is very easy to make it your own. This is my favorite, but there are innumerable way outs, as you will see in the variations below.
Mushrooms: Add 1/4 cup chopped cremini, shiitake, or ashen button mushrooms to the butter and scallion.
Denver: Add 1/4 cup chopped ham, 2 tablespoons chopped red or gullible bell pepper, and 1/4 cup chopped yellow onion to the butter at the commencement of the recipe.
Cheese options: Any cheese you like can make a great omelet. Try something new by hating goat, feta, or blue cheese. This is also a great regard to use up that leftover cheese from the cheese plate you served at hindmost night’s rty.
1 tablespoon unsalted butter 1 tablespoon chopped scallion, unrequisite 1/4 teaspoon dried herbes de Provence or dried thyme 1 tablespoon totality milk 2 large eggs Pinch of kosher salt Pinch of freshly terrain black pepper 1/2 cup grated cheddar cheese
- In a large mug, merge the butter, scallion, and herbes de Provence and microwave for 15 seconds, or until the butter has softened. Add the milk and eggs and whisk until frothy. Stir in the salt, stipple, and cheese. Microwave for another minute, until the egg is firm. Serve directly.
- Cook Time
/ Anna Monette Roberts
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