How to Make an Omlette in the Microwave!

My Dad is one of the good ones. He’s a truly incredible, heroic man and one of my best friends. BUT my Dad has one fatal flaw…he can’t cook to save his life. Growing up if my Dad were in charge of my sister and I we knew that meant only one thing: Cheerios.

Now, I’m not really sure if my dad can’t cook or just never felt the need to learn because my mother is such an amazing cook. Amazing AND healthy! Thanks mom 🙂

So, my poor mom, desperate for some nutrition in her girls when her man was in charge, taught my dad the simplest thing she could think of: how to make eggs in the microwave. We now had protein with our Cheerios. But my mama, she was onto something that we would later perfect. Ladies and Gentlemen, I present to you the Microwave Omelette.

Tah Dah.

Everyone is busy, and everyone needs quick and healthy go-to meals with ingredients they have on hand. Enter the Omelette. I mean, what can’t you put in an omelette??? It’s the perfect “use up” for all those last bits just “chillin” 😉 in your vegetable crisper as well as any leftovers you may have. Its CHEAP, easy to keep the ingredients on hand and you never have to worry about defrosting anything. #win!

Now, I’m sure some would baulk at the idea of cooking anything in the microwave, and you know what, there’s some validity to that. But when it comes to needing to get something on the table fast, multi-tasking while cooking or even making multiple meals at once ( don’t know about you, but I only have one omlette pan), I would say you’re better off nuking a bunch of fresh ingredients vs. opening a can, a box or hitting the drive through. Just “food for thought.” Ha! I’m very punny AND jumping off my very small soapbox, so here. We. Go.

First off spray a dinner size plate, preferably one that has a little lip, (“you talkin’ to me?” No, not that kind of lip) with an olive oil mister or cooking spray. I prefer using a mister because you don’t have to deal with any weird mystery propellants, most of which I’m allergic too. Here’s a pic of mine:

I believe its from a Tupperware party from about…forever ago. Next load up your plate with all the goodness you like in an omlette. Here are the elements I used on this particular day:

Frozen spinach, frozen bell pepper and frozen butternut squash. (I always keep those on hand for quick meal prep, plus when things are flash frozen, they retain almost all of their nutrients.) Next, I dug through my fridge for a little, avocado, parsley, a couple mushrooms, goat cheese and what appears to be one small random piece of Chris’ roasted potatoes from the night before.  See, I told you, what can’t you put in an omlette??

Next you prep your eggs just like you would in a traditional omlette. I like a 2-egg omlette, but you could use 3, all egg whites or a combo of both. My mom’s favorite combo is 1 whole egg and 3 whites.

Add a splash of H2O to keep it fluffy, then mix and season until your hearts content. I season omlettes a bunch of different ways depending on how the mood strikes. For this omlette I used garlic, sea salt, course black pepper, rosemary, and turmeric.

Turmeric is one of those rock star spices that is great for inflammation and since my knee was hurting that day, I went a little crazy with it. Yolo.

            Now, pour your eggs over your ingredients, which will look something like this.

Now microwave for about 9-ish minutes. My microwave is 9:30 on the nose, but yours may differ slightly. Just keep an eye on it towards the end; you don’t want it getting dried out. 😛

            Next, the most beautiful step of this whole process. Walk away! Do another chore, clean up your kitchen, go crazy because YOU now have 9 minutes on your hands that you don’t have to babysit your omlette. Relish in the possibilities.

            Few people’s omlettes are complete without condiments. Some like salsa, some like hot sauce, me, I’m a fan of either one of these spreads from Trader Joes: Red Pepper or Eggplant Garlic.

They are amazing, low in calories and sodium and are excellent multi-taskers; they go well with many different proteins and veggies and make great bases for a sauce too. Try ‘em. You will thank me.

            Ok, my omlette’s ready and you’re should be too. Today I have a little chia/flax/pumpkin seed cracker and a few Swiss Chard leaves to magically transform a part of this omlette into a breakfast burrito.

Don’t knock it ‘til you try it 😉

            Hope you enjoy everyone. ‘Til next time…

Meg

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