Microwave Veggie Mug Omelet

This quick mug omelet is packed with high-quality protein and veggies, making it a perfect, portion-controlled breakfast for busy mornings.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 2 eggs · 142 kcal in the whole recipe
• 2 tablespoons fat-free (skim) milk · 10 kcal in the whole recipe
• 1/4 cup finely chopped mushrooms · 4 kcal in the whole recipe
• 2 tablespoons low-fat cheddar cheese, shredded · 46 kcal in the whole recipe
• 1 pinch salt
• 1 pinch black pepper
• Cooking spray (for greasing)

Method

1. Lightly coat the inside of a 12-ounce microwave-safe mug with cooking spray. Whisk the eggs, milk, salt, and pepper directly in the mug using a fork.

   

2. Stir in the chopped mushrooms and shredded cheese until evenly distributed.

   

3. Microwave on HIGH for 45 seconds, then carefully stir the mixture.

   

4. Return to the microwave and cook on HIGH for another 60 to 90 seconds until the omelet is puffed and set. Let it cool slightly before enjoying.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.