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Omelette in a Mug

January 26, 2013 20 Comments

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.

Print
Omelette in a Mug
Author: Tina @ Just Putzing
 
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
3.2.2807

 

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Filed Under: Breakfast, Eggs, Healthy, Low Fat, Vegetables Tagged With: breakfast food, gluten free, mug cake

Comments

  1. Amanda says

    January 27, 2013 at 7:46 pm

    I am not a morning person, but I think I could handle this! Thank you for sharing this idea.

    Reply
    • justputzing says

      January 27, 2013 at 8:37 pm

      Thanks for reading! Let me know how this turns out for you 🙂

      Reply
  2. Kirbie says

    January 28, 2013 at 12:21 pm

    Omelette in a mug?! Genius!

    Reply
    • justputzing says

      January 28, 2013 at 12:34 pm

      Just taking a page out of your book, blog twin!

      Reply
  3. mjskit says

    January 28, 2013 at 11:00 pm

    Sounds like you had a relaxing weekend! What a great idea! This is perfect for those quick breakfast mornings! Love it!

    Reply
    • justputzing says

      January 29, 2013 at 10:10 am

      Thanks!

      Reply
      • mjskit says

        August 4, 2013 at 11:39 am

        Made this for breakfast this morning. Fabulous! I actually doubled the recipe for the two of us and it still worked great. Just had to microwaved it longer. Thanks!

        Reply
        • justputzing says

          August 4, 2013 at 11:41 pm

          Awesome 🙂

          Reply
  4. Christine @ 24 Carrot Kitchen says

    January 29, 2013 at 7:43 am

    This is a great idea for mornings when in a rush. It’s a great way to get some protein rather than carbs. Awesome! I am going to try it soon.

    Reply
    • justputzing says

      January 29, 2013 at 10:10 am

      Awesome, I hope it turns out well for you 🙂

      Reply
  5. Tracy C. says

    February 21, 2013 at 2:26 am

    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. 🙂

    Reply
    • justputzing says

      February 21, 2013 at 9:43 am

      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!

      Reply
  6. cindy says

    July 22, 2013 at 3:03 pm

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

    Reply
    • justputzing says

      July 22, 2013 at 3:25 pm

      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.

      Reply
  7. Olivia says

    June 24, 2015 at 5:39 pm

    Hi, this looks so simple and being an omelette lover I can’t wait to try it!! just wondering, i’m a vegetarian so i won’t be putting the chicken in, but will that affect anything about the recipe? (Moisture levels, cooking time etc.) Thanks!

    Reply
    • justputzing says

      June 25, 2015 at 10:54 am

      Not 100% positive, but I don’t think so since the chicken I used was dry and pre-cooked.

      Reply
  8. omlet says

    December 5, 2015 at 5:33 pm

    I am going to make this for my son’s lunch today. Thanks

    Reply
  9. Harleen says

    May 1, 2016 at 9:17 am

    Is there a need for chicken and cheese?

    Reply
    • justputzing says

      May 2, 2016 at 9:50 am

      Nope, feel free to use whatever ingredients you like in your omelette!

      Reply
  10. Molly says

    February 4, 2018 at 10:18 am

    I followed the recipe with a bit more milk and cheese – it was amazing! Thank you so much!

    Reply

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Hi! I'm Tina - D.C. based attorney, lover of reality and food-related television, stress-eater, and unabashed fantasy/sci-fi dork. Read More…

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