Directions
BEAT eggs, water, salt and pepper in small bowl until blended.
MICROWAVE butter in 9-inch glass pie plate on HIGH until melted, about 15 seconds. TILT plate to coat bottom evenly. POUR egg mixture into hot pie plate. COVER tightly with plastic wrap, leaving a small vent.
MICROWAVE on HIGH 1 1/2 to 1 3/4 minutes. Do not stir.
When top is thickened and no visible liquid egg remains, PLACE filling on one half of the omelet. FOLD omelet in half with turner; SLIDE from pie plate onto serving plate. SERVE immediately.
Ingredients
- 2 large EGGS
- 1/8 tsp. salt
- Dash pepper
- 1 tsp. butter
- 1/3 to 1/2 cup filling, such as shredded cheese or finely chopped ham
Tips
A tight cover is essential to achieve a tender, easily rolled or folded omelet in the microwave. It makes stirring unnecessary, and it traps steam, which promotes even cooking.
This recipe is an excellent source of choline, protein and vitamin A, and a good source of folate and vitamin D.
Prepare filling first. Omelets cook so quickly, any fillings should be ready to go before starting the eggs. Plan on 1/3 to 1/2 cup filling per two-egg omelet. Raw foods should be cooked. Refrigerated foods should be heated. Shredded cheese and room-temperature foods, such as jams and jellies, are fine as is. Pieces should be small to prevent tearing the omelet when it’s folded.
Microwave ovens vary. Cook times may need to be adjusted.
Per serving: 1 Recipe
- Calories 322
- Total fat 25 g
- Saturated fat 12 g
- Polyunsaturated fat 2 g
- Monounsaturated fat 5 g
- Cholesterol 415 mg
- Sodium 701 mg
- Carbohydrates 2 g
- Fiber 0 g
- Sugar 0 g
- Protein 22 g
- Vitamin A 193 mcg
- Vitamin D 2 mcg
- Folate 47 mcg
- Choline 295 mg
- Calcium 321 mg
- Iron 2 mg
- Potassium 139 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.