Ingredients
2 eggs
2 tablespoons 1% low-fat milk (or nonfat/skim milk)
1 pinch salt
1 pinch black pepper
1/4 cup finely chopped mushrooms (or your favorite vegetables)
2 tablespoons shredded cheddar cheese (or your favorite cheese)
Steps
Wash hands with soap and water.
Lightly grease the inside of a 12-ounce microwave-safe mug.
Use a fork to combine the eggs, milk, salt and pepper in the mug and stir well. Mix in the vegetables and cheese.
Microwave on HIGH for 45 seconds. Stir. Return to the microwave and cook on HIGH until the mixture has puffed and set, 60 to 90 seconds. The omelet may look wet on the top but it will dry as it cools.
Refrigerate leftovers within 2 hours.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 200 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Cholesterol | 344 mg |
| Sodium | 382 mg |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 16 g |
| Vitamin D | 2 mcg |
| Calcium | 190 mg |
| Iron | 2 mg |
| Potassium | 237 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Veggie Omelet in a Mug. Recipe source: Food Hero Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.