Your omelet will depend on what you have in your fridge or pantry to add to it, but you could just as easily make a plain omelet.

Must haves:

1 12-16 oz microwave-safe mug

butter to coat mug

2 eggs (or 1 whole egg and some egg whites)

1-2 tablespoons milk

salt & pepper

1. Coat the inside of the mug with lots of butter. I guess you could use cooking spray, but I can’t pass up real butter. I’m with Julia Child on that one.
2. Whisk the eggs with the milk and seasonings, although I don’t usually use milk in eggs and might skip that next time.
3. Pour into prepared mug. Some people like to mix everything in the mug.
4. Microwave in an 1100 watt microwave for 1.5-2.5 mins. Test after the first 1.5 mins to see if the eggs seem done in the middle. Continue at 30 second intervals until you are happy. The eggs will continue to cook in the mug after you take it out, so judge the doneness to your taste. Some people like their eggs completely cooked; some like them a little soft, even runny.

What else I put in mine:

1 heaping tablespoon of basil-red pepper pesto

1 tablespoon fresh mozzarella, torn in small pieces

1 teaspoon grated Parmesan

1 chopped green onion, just the green part

1 diced fresh tomato

1. I whisked the pesto into the egg mixture.
2. All other ingredients were in the mug, into which I poured the egg mixture and lightly stirred.
3. In hindsight, I would add the fresh tomato after cooking, because even though I seeded it, it made too much liquid in the mug, but it didn’t affect the taste. I just poured off excess liquid afterwards.

It was a great light dinner with gooey cheese and flavors of the pesto and tomato. Is it quicker to watch the microwave or cook it in a sauté pan? Not much, but you use fewer dishes. Next I’m trying the microwave mug cake, just not today.