December 6th is #NationalMicrowaveOvenDay. It doesn’t get more convenient than making eggs in the microwave! Try this Microwave Egg & Veggie Breakfast Bowl for a quick meal or snack.
2 tbsp thinly sliced baby spinach
2 tbsp chopped mushrooms
2 tbsp shredded fat-free mozzarella cheese
2 grape or cherry tomatoes, sliced
1.) COAT 8-oz. ramekin or custard cup with cooking spray. ADD egg, water, spinach and mushrooms; BEAT with fork until blended.
2) MICROWAVE on HIGH 30 seconds; stir. MICROWAVE until egg is almost set, 30 to 45 seconds longer.
3.) TOP with cheese and tomatoes. SERVE immediately.
— Don’t overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
— Microwave ovens vary. Cook time may need to be adjusted.Back to Recipes