Microwave Omelette

​​A quick lunch is always good to have in the bag, and this one is done in about five minutes from getting the ingredients together to putting on a plate.  Occasionally, I'll do this for supper and use an extra egg and some leftover cooked potato, or microwave a potato earlier in the day and cut into chunks when cool.  One of the benefits of using a microwave is that the eggy smell that sometimes lingers when cooking on a hob is eliminated.

This recipe uses four basic ingredients, though you can change the vegetables to what you have - this dish is perfect for using up small amounts of leftover cooked veg too.  We still eat cheese, though here I avoid it as we really are trying to reduce the amount of cheese we eat - to add a cheezy tang I use yeast flakes, which are an absolute boon for vegetarians and vegans as it gives that taste that most of us love, though without the animal fats!

I've done various versions of this dish - the one here was using frozen spinach, peas and a tablespoon of leftover cottage cheese, and we had it with a salad and baked sweet potato for supper.  For lunch, the vegetables I use are often from a frozen mix from Lidl, and I allow this to defrost and cut any beans or carrot battons into smaller lengths prior to microwaving.

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If I'm doing this as a quick evening meal (as above) I'll usually use three eggs and some chunks of pre-cooked potato - and I microwave for an extra minute or two.  You want to top of the omelette to be moist though not wet.

Of course, sometimes an indulgent omelette with caremalised onions, potatoes, vegetables and grated Cheddar cheese is what will really hit the spot - and when this happens, I leave the making of the omelette to Richard!

I think one day I'll a version of this with gram flour instead of eggs to see if it works - Farinata style!  I let you know how it goes!​

Ingredients

2 Eggs
4 tablespoons mixed frozen vegetables (defrosted)
1 tsp Marigold Vegetable Bouillon or 1/2 tsp Salt
4 rounded teaspoons Yeast Flakes

Method

In a microwavable dish, place the vegetables and microwave on high for one minute - this will partly cook them.  If you use green beans or carrots cut these into inch lengths before microwaving.

Whilst the vegetables are cooking, break the eggs into a bowl or jug and give them a good whisk with a fork.  Add the bouillon/salt and the yeast flakes and whisk until all is incorporated - it may look a bit gloopy at this stage though don't worry.

Being careful, add the partly cooked vegetables to the egg mix and give a good stir.  Pour the mix back into the microwavable dish and microwave on high for four minutes.

​Remove from the microwave, portion and serve.