Directions
COAT 2-cup, microwave-safe cereal bowl with cooking spray. ADD egg and milk; BEAT.
MICROWAVE on HIGH 30 seconds; PUSH cooked edges toward center. MICROWAVE until egg is almost set, about 15 to 45 seconds longer.
SPRINKLE with 1 Tbsp. cheese. FOLD omelet in half; SLIDE onto plate. TOP with remaining cheese. SERVE immediately with toasted flatbread.
Ingredients
- 1 large EGG
- 1 tbsp. milk
- 2 tbsp. fully cooked breakfast sausage crumbles OR one fully cooked breakfast sausage link or patty, chopped
- 2 tbsp. shredded cheddar cheese
- 1 flatbread (6-inch), toasted
Tips
Don’t overcook. Eggs will continue to cook and firm up after removed from microwave.
Microwave ovens vary. Cook time may need to be adjusted.
This recipe is an excellent source of protein and choline, and a good source of vitamin A and vitamin D.
Per serving: 1 recipe
- Calories 433
- Total fat 20 g
- Saturated fat 7 g
- Polyunsaturated fat 2 g
- Monounsaturated fat 6 g
- Cholesterol 219 mg
- Sodium 673 mg
- Carbohydrates 41 g
- Fiber 1 g
- Sugar 3 g
- Protein 21 g
- Vitamin A 139 mcg
- Vitamin D 3 mcg
- Folate 28 mcg
- Choline 164 mg
- Calcium 397 mg
- Iron 4 mg
- Potassium 168 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.