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Emigrated from America to New Zealand and never looked back. Couldn't have asked for a better husband, family & life!


This is a quick & easy breakfast sure to please any egg-loving family members as well as the super-busy Mums & Dads trying to get kiddies off to school on time. Even if they don't particularly love their veggies, this is a great tasting option for healthy cooks like me.


1 Egg
1/4 Cup Cream or whole milk
1 Handful of fresh baby spinach
2 Tablespoons Sliced mushrooms
2 Tablespoons Feta Cheese
Salt & pepper to taste


First spray a microwave-safe dish with non-stick spray or oil (1-cup ramekins work perfectly).

Next, beat egg, cream/milk, salt, pepper, and half of the Feta in a separate cup or bowl.

Now, there are two schools on how to make the perfect omelette...personally, I pour the egg in and then top it with the veg, but some folks like if more combined and put the veg in first and pour the egg over the top. I find that it really doesn't matter in the microwave, because it all solidifies into a nicely shaped patty anyway.

Once you have your mixture and veggies in the oiled ramekin, microwave with a lid (even a saucer or small plate works in a pinch) for approximately 90 seconds to 2 minutes or so. The egg will expand (possibly even lifting off your lid) whilst it cooks, so keep an eye on it.

Check for doneness by carefully lifting the bottom of the omelette with a fork to see if it's still slimy...if not, it's done. If it is still a bit undercooked, only nuke it again in increments of 10-15 seconds so as not to overcook.

Now you can tip it out onto a plate and sprinkle remaining Feta on top. Now, you still have time to eat it before chauffeuring the kids to school...in between packing lunches and gathering up library books.


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