COAT 2-cup, microwave-safe cereal bowl with cooking spray. ADD egg and milk; BEAT.
MICROWAVE on HIGH 30 seconds; PUSH cooked edges toward center. MICROWAVE until egg is almost set, about 15 to 45 seconds longer.
SPRINKLE with 1 Tbsp. cheese. FOLD omelet in half; SLIDE onto plate. TOP with remaining cheese. SERVE immediately with toasted flatbread.
Don’t overcook. Eggs will continue to cook and firm up after removed from microwave.
Microwave ovens vary. Cook time may need to be adjusted.
This recipe is an excellent source of protein and choline, and a good source of vitamin A and vitamin D.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.