Microwave Omelet in a Cup

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 01/2/20
Omelet in cup

 

Zoryanchik / Getty Images
Prep: 2 mins
Cook: 2 mins
Total: 4 mins
Serving: 1 serving
Nutrition Facts (per serving)
655 Calories
31g Fat
65g Carbs
27g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 1
Amount per serving
Calories 655
% Daily Value*
Total Fat 31g 40%
Saturated Fat 11g 56%
Cholesterol 441mg 147%
Sodium 1828mg 79%
Total Carbohydrate 65g 24%
Dietary Fiber 7g 25%
Protein 27g
Calcium 392mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Microwave omelet in a cup is a wonderful, adaptable, five-minute recipe that will streamline your morning routine. All you need is a couple of eggs, milk, sour cream, a microwave-safe mug, and a microwave oven. Use a fork to mix and (wash before you) eat. Add any type of cheese, meat, veggie, or whatever to this great recipe.

Ingredients

  • 2 eggs
  • 1 tablespoon milk
  • 1 tablespoon sour cream
  • dash salt (to taste)
  • dash pepper (to taste)
  • 2 tablespoons add-ins
  • 2 tablespoons cheese (shredded)

Steps to Make It

  1. Gather the ingredients.

  2. Spray an 8-ounce microwave-safe mug or cup with nonstick cooking spray. Drop the eggs, milk, and sour cream right into the cup and mix with a fork until blended. Add salt and pepper or any other herbs or spices you'd like to taste. Then stir in the add-ins, if using.

  3. Microwave the egg mixture for 2 minutes for an 800 to a 1000-watt oven (most of them today), 2 1/2 minutes for a 600-watt oven, or 3 minutes for a 400-watt oven. If you like fluffier eggs, remove the mug from the microwave and stir after 1 minute, then return and finish cooking.

  4. You may have to experiment to find the right time for your oven. The omelet should puff up over the top of the cup, then it will retreat somewhat when you take it out of the microwave. The eggs should register 165 F on a food thermometer. (You'll only need to test it once; after that, the time should be the same as long as you keep the ingredient amounts the same.)

  5. Sprinkle with a bit more cheese, let stand for 1 minute, then eat!

  6. Enjoy!

Tip

  • The proportions are 1 tablespoon milk or sour cream per egg. For two eggs, use one tablespoon of each. For three eggs, use one tablespoon milk and 2 tablespoons sour cream.
  • If you make this often, you might want to cook some onions, bell peppers, or sausage or chicken and freeze in small quantities. Then just defrost the frozen goodies, add to the egg mixture, cook, eat, and go!

Recipe Variation

  • Recommended add-ins: Chopped cooked bell peppers, onions, mushrooms, cooked sausage, finely chopped cooked chicken, ham, crisp bacon, shrimp, more shredded cheese, cooked potatoes, sun-dried tomatoes, or any other cooked or tender vegetable.