Microwave Mexican Omelet

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Prep Time: 1 minute
Cook Time: 2-1/2 minutes
Makes: 1 to 2 servings

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What You Need

2	EGGS
2	Tbsp. water
1	tsp. butter
	Shredded Mexican cheese blend
	Chunky salsa

Here’s How

BEAT eggs and water in small bowl until blended.
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. MICROWAVE on HIGH 1-3/4 to 2 minutes. Do not stir.
When top is thickened and no visible liquid egg remains, SEASON with salt and pepper, if desired. PLACE half of the cheese on one half of the omelet. FOLD omelet in half with turner; sprinkle with remaining cheese. MICROWAVE on HIGH 10 seconds or until cheese melts. SERVE with salsa.

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.
Microwave ovens vary. Cook times may need to be adjusted.

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Nutrition Information

Per Serving

Excellent source: protein, Vitamin A, Vitamin D, calcium, and choline

Good source: folate

calories: 293
total fat: 22g
saturated fat: 11g
polyunsaturated fat: 2g
monounsaturated fat: 5g
cholesterol: 407mg
sodium: 784mg
carbohydrates: 6g
dietary fiber: 1g
protein: 19g
vitamin A: 1,158.6IU
vitamin D: 84.8IU
folate: 47.1mcg
calcium: 258.0mg
iron: 1.8mg
choline: 252.0mg

vitamin C: 0mg
vitamin E: 0IU
trans fat: 0g
sugars: 3g
potassium: 139.1mg
magnesium: 12.4mg
selenium: 30.1mcg
phosphorus: 199.1mg
vitamin B12: 0.9mcg
vitamin K: 0.6mcg
vitamin B6: 0.2mg
copper: 0.1mg
vitamin B1 - thiamin: 0.0mg
manganese: 0.0mg
zinc: 1.3mg
vitamin B2 - riboflavin: 0.5mg
vitamin B3 - niacin: 2.8mg
omega 3: 0.1g
omega 6: 1.9g

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