Once again one of our favorite recipe sites, thekitchn.com, has outdone themselves:
Just because weekday mornings are rushed doesn’t mean you don’t have time for an omelet for breakfast. It’s the kind of meal that shouldn’t be reserved for weekends only. This version of a western omelet is served in a mug and cooks up in less than two minutes.
The key to a successful mug omelet is the size of the mug and how full it is before cooking. Opt for a mug (or even a paper cup for a serious on-the-go breakfast) that’s 12 to 16 ounces large; this is just the right size for a two-egg omelet with fillings. Also be sure the mug is no more than two-thirds of the way full. The eggs will rise as they cook, and no one wants a microwave mess on their hands first thing in the morning.
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