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Easy Microwaveable Egg Omelet

The Trick to Making a Homemade Omelet in 1 Minute!

If a hot egg breakfast seems like something you can only reserve for the weekends, then this microwaveable omelet recipe will be a weekday game-changer. From the cookbook Mug Meals ($13) by Leslie Bilderback, the omelet takes about one minute and 15 seconds to cook — and in total maybe two minutes, which anyone can afford even on the busiest of mornings. If you can get your hands on herbes de Provence, by all means do! The dried lavender instantly upgrades the flavor of your omelet. Suddenly, you'll feel transported to the South of France, if even for a few moments . . .

Cheesy 2-Egg Mug Omelet

Slightly adapted from Mug Meals by Leslie Bilderback


An omelet is a very personal breakfast, and it is very easy to make it your own. This is my favorite, but there are innumerable options, as you will see in the variations below.

Mushrooms: Add 1/4 cup chopped cremini, shiitake, or white button mushrooms to the butter and scallion.

Denver: Add 1/4 cup chopped ham, 2 tablespoons chopped red or green bell pepper, and 1/4 cup chopped yellow onion to the butter at the beginning of the recipe.

Cheese options: Any cheese you like can make a great omelet. Try something new by using goat, feta, or blue cheese. This is also a great place to use up that leftover cheese from the cheese plate you served at last night's party.

Easy Microwaveable Egg Omelet


  1. 1 tablespoon unsalted butter
    1 tablespoon chopped scallion, optional
    1/4 teaspoon dried herbes de Provence or dried thyme
    1 tablespoon whole milk
    2 large eggs
    Pinch of kosher salt
    Pinch of freshly ground black pepper
    1/2 cup grated cheddar cheese


  1. In a large mug, combine the butter, scallion, and herbes de Provence and microwave for 15 seconds, or until the butter has melted. Add the milk and eggs and whisk until frothy. Stir in the salt, pepper, and cheese. Microwave for another minute, until the egg is firm. Serve immediately.

Image Source: POPSUGAR Photography / Anna Monette Roberts
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