40 Second Omelet Recipes

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BONNIE'S PERFECT 40 SECOND MINI OMELET



BONNIE'S PERFECT 40 SECOND MINI OMELET image

This is a simple cooking technique on how to make a perfect and delicious mini cheese omelet in the microwave. This is also how I make fast breakfast or pancake sandwiches on busy mornings, and It only takes a few seconds to cook one! Maybe you have tried to cook an egg in the microwave with yuck results. Well, read...

Provided by BonniE !

Categories     Eggs

Number Of Ingredients 3

1 egg
1 heaping tablespoon tillamook farm cheese
1 teaspoon butter

Steps:

  • 1. You will need two stoneware monkey dishes to make an egg cooker.
  • 2. Start with butter.
  • 3. Butter the inside of one monkey dish with the back of a teaspoon.
  • 4. Crack an egg inside the dish and beat it with the spoon.
  • 5. Stir in the Tillamook cheese.
  • 6. Invert the lid over the dish, and you now have your own mini pressure cooker!.
  • 7. Microwave on one minute. It will only take a few seconds to build the steam. This is important! Listen for the rattle and then immediately stop the microwave. Your egg is done. It will be soft and tender. Perfect! Further cooking after you hear the rattle will result in a tough egg. Note: Always set the microwave time for 1 minute because the time can vary within a few seconds; and the egg will get done when it rattles. It takes 40 seconds for the egg to rattle in my microwave. It may vary a couple seconds either way in yours.
  • 8. The dishes are hot. Remove with care.
  • 9. Now your mini omelet is ready to eat. Eat it as is, or you can make a sandwich and add bacon, ham or hash browns to it.

40-SECOND OMELET



40-Second Omelet image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 3

2 eggs
2 tablespoons water
1 tablespoon butter, or 1 teaspoon oil

Steps:

  • Beat together eggs and water until blended. In a 10-inch omelet pan heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving as necessary. Continue until the egg is set and will not flow.
  • Fill the omelet with 1/2 cup of desired mixture. With a pancake turner, fold omelet in half. Invert onto plate and serve immediately.

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