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Basic Microwave French Omelet

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Prep Time: 2 minutes
Cook Time: 2 to 2 1/4 minutes
Makes: 1 to 2 servings

What You Need

2
EGGS
2
Tbsp. water
1/8
tsp. salt
Dash pepper
1
tsp. butter
1/3 to 1/2
cup filling, such as shredded cheese, finely chopped ham

Here’s How

  1. BEAT eggs, water, salt and pepper in small bowl until blended.
  2. MICROWAVE butter in 9-inch glass pie plate on HIGH until melted, about 30 seconds. TILT plate to coat bottom evenly. POUR egg mixture into hot pie plate. COVER TIGHTLY with plastic wrap, leaving a small vent.
  3. MICROWAVE on HIGH 1-1/2 to 1-3/4 minutes. Do not stir.
  4. When top is thickened and no visible liquid egg remains, PLACE filling on one half of the omelet. FOLD omelet in half with turner; slide from pie plate onto serving plate. SERVE immediately.

Enjoy

  • Invent your own fillings. The possibilities are endless. Use one or more of your favorite foods. Some classic omelet fillings include shredded Cheddar or Gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms, bell peppers or tomatoes, caramelized onions, fresh herbs, even tasty leftovers from last night's dinner.
  • Feeling sophisticated? Combine broccoli, Brie and toasted almonds. In a South-of-the-border mood? Try corn, salsa, chorizo and jalapeno cheese.
  • For a sweet omelet, omit pepper and add a dash of sugar to egg mixture. Fill with preserves, finely chopped toasted nuts or berries; dust with powdered sugar. For an elegant touch, spoon a tablespoon of warmed Cognac or Grand Marnier over and flambé.

Insider Info

  • The secret of success. A tight cover is essential to achieve a tender, easily rolled or folded omelet in the microwave. It makes stirring unnecessary, and it traps steam, which promotes even cooking.
  • Prepare filling first. Omelets cook so quickly, any fillings should be ready to go before starting the eggs. Plan on 1/3 to 1/2 cup filling per 2-egg omelet. Raw foods should be cooked. Refrigerated foods should be heated. Shredded cheese and room temperature foods, such as jams and jellies are fine as is. Pieces should be small to prevent tearing the omelet when it's folded.
  • Microwave ovens vary. Cook times may need to be adjusted.

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Nutrition Information

Per Serving

Excellent Source: protein and choline

Good Source: vitamin A, folate and iron

calories: 177
total fat: 14g
saturated fat: 6g
polyunsaturated fat: 2g
monounsaturated fat: 5g
cholesterol: 433mg
sodium: 432mg
carbohydrates: 1g
dietary fiber: 0g
protein: 13g
vitamin A: 605.7IU
vitamin D: 35.0IU
folate: 47.2mcg
calcium: 55.8mg
iron: 1.9mg
choline: 252.0mg

vitamin C: .0mg
vitamin E: 1.6IU
trans fat: .1g
sugars: 1g
potassium: 136.8mg
magnesium: 12.6mg
selenium: 31.7mcg
phosphorus: 192.4mg
vitamin B12: 1.3mcg
vitamin K: .8mcg
vitamin B6: .1mg
copper: .1mg
vitamin B1 - thiamin: .1mg
manganese: .0mg
zinc: 1.1mg
vitamin B2 - riboflavin: .5mg
vitamin B3 - niacin: .1mg
omega 3: .1g
omega 6: 1.4g