Omelette in a Mug

So, once again, Dan has abandoned me for the mountains of Tahoe. And guys? It’s pretty great. (Sorry Dan!) The house is quiet,  my Kindle is loaded with new murder mysteries just waiting to be read, I’ve got The Hunger Games playing on TV, and there are two sleepy cats purring up a storm on either side of me on the couch. Life is pretty great.

You know what else is great? Omelettes. Did you know that you can make a perfectly fluffy, savory omelette stuffed with cheese and vegetables and chicken…in a mug…in 5 minutes? And, not only will it be delicious and satisfying, but low cal and healthy as well? I know. It’s amazing. It may even be magic. It’s definitely my new favorite way to brunch.

Omelette in a Mug
Author: 
 
Ingredients
  • 2 large eggs
  • 1 tbsp flour
  • 1 tbsp skim milk
  • 1 tbsp low-fat grated cheese (I used Sargento's Reduced Fat 4-Cheese Mexican blend)
  • 2 tbsp diced green bell pepper
  • 2 tbsp diced onion
  • ½ a Perfect Portions Boneless Skinless Chicken Breast fillet (I baked mine the night before at 425 for 20 minutes)
  • Salt/pepper
Directions
  1. In a small bowl (or directly in your mug), crack and beat your eggs with a fork.
  2. Stir in the flour, milk, cheese, and diced vegetables.
  3. Chop your chicken breast half into small pieces. Add to your egg mixture.
  4. Season with salt and pepper to taste.
  5. Pour mixture into your mug.
  6. Microwave for 1-1/2 min to 2 min. (I microwaved for 1 min first, then kept microwaving in 15 second intervals, checking the mug after each interval, until my omelette was cooked to my liking.)
  7. Enjoy immediately!
Nutrition Information
Calories: 268 Protein: 30g

 

Comments

  1. Tracy C. says

    Yummy I will have to try this! I’m also really loving the look or the crispy yams there too! Do you have a recipe you would share for those?! It would be greatly appreciated. :)

    • justputzing says

      Hi there! Thanks for your comment. My recipe for the yams is super simple. Just take one yam/sweet potato and cut it into small pieces (as small or big as you want, really), with the skin on. Toss the pieces in a few tbsp of melted butter (I think I used 2 tbsp for 1 large yam), then spread them out on a baking sheet, making sure the pieces touch as little as possible. Sprinkle on salt to taste, and bake for 15-20 minutes at 425 degrees. That’s it!

  2. cindy says

    If this had no flour it would be gluten-free. Why add flour and not just reduce the liquid a bit. Just curious.

    • justputzing says

      When I wrote this post, I hadn’t started my gluten-free lifestyle yet, so it wasn’t important for me to exclude flour :) But you are correct, you can make perfectly delicious eggs without the milk and flour. In college I used to make lazy “scrambled eggs” all the time by cracking an egg or two into a cup, whisking it with salt/pepper, and then zapping everything in the microwave.

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