This Speedy Microwave Omelet Got Me Through School
The only thing better than a good recipe? When something’s so easy you don’t even need one—like with these tuna patties. Welcome to It’s That Simple, a column where we talk you through the dishes and drinks we can make with our eyes closed.
The irony of being a culinary student was that we didn’t cook much for ourselves, especially after spending most of our days in the kitchen making all kinds of complicated recipes. When I was in culinary school as an immigrant and on a budget, this microwave omelet was my go-to breakfast and lifeline for busy mornings. Sorry Hot Pocket lovers, but this is better.
When you cook an egg in the microwave, the moisture in the egg rapidly evaporates, causing it to puff up, creating a light and fluffy texture. Yes, the texture of a microwave omelet is a little different from one cooked on a stove—fluffy and airy versus a little less bouncy in the microwave. But that doesn’t detract from its deliciousness. The tradeoff is worth it because cleanup is such a breeze with minimal dishes. I certainly didn’t have time as a busy and broke student, and frankly still don’t on hectic mornings. The minutes are ticking and it’s either dishes or meditation—and I get to pick the latter, thanks to this omelet. (And if you’re looking for other microwave egg options, give this custardy egg gyeranjjim recipe by deputy editor, Hana Asbrink a try).
How to make a microwave masala omelet:
To make this masala omelet, you can customize the spices and herbs to your liking. I prefer to use a combination of cumin, cilantro, and fresh green chilies, but you can choose your own adventure and take this in the direction you like. If cumin or chiles are intense for you first thing in the morning, swap in chives or parsley, plus a crank or two of black pepper for a milder warmth.
Whisk together 2 eggs, a splash of water or milk, and ½ tsp. of spices in a microwave-safe pasta bowl. Then sprinkle in 2 Tbsp. shredded cheese (like cheddar or gruyere) if using. Microwave the mixture for 1–2 minutes, until the eggs are cooked through, stopping and gently stirring every 30 seconds to ensure that the eggs cook evenly.
Once the eggs are cooked, you can fold the omelet in half and serve it on a plate with a smattering of more fresh herbs, hot sauce, ketchup, or chili crisp. The condiment universe is your friend here. I’ve made versions that are topped with all kinds of mango and lime achaars and chutneys, which are intense enough to wake me up in the morning. Then I usually slap it on toast to make an egg sandwich, and off I go.