Prep 5 mins
Cook 2 mins
I can only eat so much oatmeal and peanut butter toast without getting bored. I started making scrambled eggs in the microwave to break up the breakfast monotomy at work! I serve these alongside a piece of whole wheat toast and a glass of vegetable juice. In order to cut down on unhealthy cholesterol but keep the healthy protein, I use only one egg yolk; three works fine too (just increase the water [or milk] to 3 T). I'll sometimes make these at home when I need a quick breakfast.
- 1 large egg, including yolk
- 2 egg whites
- salt and pepper (I like to use jalapeno salt by Anthony Spices)
- 2 tablespoons water (I just use a large kitchen spoon as my measuring tool) or 2 tablespoons milk (I just use a large kitchen spoon as my measuring tool)
- Combine all ingredients in a microwave safe bowl.
- Scramble well with a fork.
- Microwave on high for 30 seconds.
- Microwave on high for 15 seconds.
- Continue microwaving on high for 15-second increments until cooked to your liking.
I used 2 large whole eggs and in a 900 watt microwave they took 30 seconds and 4 lots of 15 seconds (1.5 minutes total)and as the microwave pinged my toast popped up, both coming together beautifully, thank you Robyn's Cookin', made for Name that Ingredient tag game,
I know this should be relatively easy to fix in a pinch, but what I like about your helpful recipe - is that I don't have to add any oil. I like treating my pet birds every now and then, and they can't process oil, but love an occasional bite of scrambled eggs. Plus it's healthy for the rest of us! Thanks for posting! I now know the secret!