Gone are the days when omelets were reserved for a lazy weekend morning breakfast. Two minutes in the microwave is all that stands between you and plunging a fork into fluffy eggs studded with fresh spinach and salty pieces of feta.
This protein-packed meal makes a decent weekday breakfast feel manageable. It’s quick to pull together and easy enough to make in the office kitchen.
As the omelet cooks, the eggs will puff up and get some serious rise, so you’ll want to be sure to use a large-enough mug â one that’s 12 to 16 ounces is ideal. And if you don’t have your favorite mug handy, a thick paper cup or Mason jar can also get the job done.
Spinach and Feta Mug Omelet
2 large eggs
3 tablespoons chopped fresh spinach
1 tablespoon whole milk
1 tablespoon crumbled feta cheese
Coat the inside of a 12- to 16-ounce microwave-safe mug with cooking spray. Crack the eggs into the mug and use a fork or small whisk to beat until completely combined. Whisk in the spinach and milk, and season with salt and pepper.
Microwave, uncovered, on high power for 1 minute. Stir the eggs and top with feta. Microwave on high power until the eggs are completely set, 30 to 60 seconds more. Serve immediately.
- Timing: The cook time may also vary slightly from microwave to microwave.