Ingredients:
- 2 Large Eggs
- 1 Tablespoon Milk (whole milk or semi-skimmed preferred)
- ¼ Teaspoon Salt
- Pinch of Freshly Ground Black Pepper
- 1 Tablespoon Pre-cooked Diced Ham or Bacon Lardons
- 2 Tablespoons Grated Mature Cheddar Cheese
- 1 Teaspoon Finely Chopped Fresh Chives or Spring Onion
Instructions:
- Prepare the Mug: Lightly spray the inside of your microwave-safe mug thoroughly with non-stick cooking spray. This is essential for easy removal.
- Mix the Base: Crack the two large eggs into a small bowl. Add the milk, salt, and pepper. Whisk vigorously for about 30 seconds until the mixture is light, slightly frothy, and uniform in colour. Whisking outside the mug ensures maximum fluffiness.
- Add Fillings: Gently fold the diced ham, grated cheddar, and chives into the egg mixture.
- Transfer: Pour the combined mixture into the prepared mug. Do not fill the mug more than two-thirds full, as the eggs will expand rapidly during cooking.
- Initial Cook (60 seconds): Place the mug in the microwave. Cook on high power (1000W) for 60 seconds. The edges should begin to set, and the mixture will puff up significantly.
- Stir and Check: Carefully remove the mug (it will be hot). Use a fork to gently stir the uncooked liquid in the centre, drawing it toward the edges. This promotes even cooking.
- Final Cook (20–40 seconds): Return the mug to the microwave and cook in short bursts of 20 seconds until the egg is set, fluffy, and firm to the touch. The surface should look matte, not wet. If you insert a fork into the centre, it should come out clean.
- Rest: Allow the omelet to rest in the mug for 1 minute before serving. This allows the steam to finish cooking the centre and prevents the structure from collapsing immediately.
- Release: Run a butter knife around the edge of the mug if necessary. The Mug Omelet should slide out easily onto a small plate thanks to the non-stick spray.
- Garnish and Serve: Serve immediately, perhaps with a sprinkle of extra herbs or a dash of hot sauce.