One Minute Omelet

One Minute Omelet

Eggs cracking, the waffle maker beeping, syrup pouring on pancakes.  This doesn’t happen in the morning at my house.  No, it happens at dinnertime.  Don’t get me wrong, I eat breakfast every day, but I pop frozen baked goods in the oven for a treat I don’t have to think about.  At dinner, I take time to make something.  It’s typically not too elaborate, just a good home cooked meal.

When there’s no fish in the house, red meat doesn’t sound good, and quinoa just isn’t going to cut it, I turn to breakfast staples.  Frittatas, poached eggs, toast and jam, pancakes, waffles.  These are actually some of my favorite dinner foods.  In addition to being super tasty, they are also on the table quickly.

One Minute Omelet

One Minute Omelet

Years ago on weekend mornings, Mom and I would frequently head to a local, now closed, spot called Bean and Bagel.  They had great bagels.  I always remember splitting a cinnamon raisin bagel with either tuna salad or egg salad with Granny.  It was her own personal creation, and though I know it sounds crazy, it was delicious.

They also made egg sandwiches.  A bagel of your choice, I usually stuck with plain, and an omelet.  But they made the omelets in the microwave.

One Minute Omelet

One Minute Omelet

Years later, after the shop had closed and I almost forgot about the omelet, Mom resurrected it as a quick, but hearty breakfast and I came to love it for dinner.  I love using three egg whites or one whole egg and turning it into a fluffy omelet alongside toast, roasted vegetables, kale chips, or even cabbage slaw.  While I always use pasteurized eggs in my baking, I love using Eggland’s Best in these, as they stay super tender and fluffy.  In addition the cooking vessel can be a little tough to clean, but a little baking soda and elbow grease get them clean in no time.

So the next time you’re looking for a quick, tasty, healthy – no added fat – breakfast or dinner, make a One Minute Omelet in your microwave.

One Minute Omelet

4.7 from 3 reviews
One Minute Omelet
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 3 large or extra-large egg whites
  • Or
  • 1 large or extra-large egg
  1. In a small to medium microwave safe bowl – glass works best – place the egg whites or egg. Using a whisk or fork, mix until frothy.
  2. Place in microwave and cook on full power. Cook egg whites for 1 minute to 1 minute 30 seconds until there is no uncooked egg white in the bottom of the bowl. Cook egg for 30-45 seconds until there is no uncooked egg in the bottom of the bowl. The eggs will puff greatly. Immediately move to plate and enjoy.
  3. Eggs may be seasoned with kosher salt and black pepper or topped with cheese a little more than halfway through the cooking process.

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  1. I had forgotten these little omelets, they were popular in the mid to late 80’s. Thanks for reminding me.

    • I didn’t know they were popular in the 80s. They should be popular all the time with how easy and healthy, not to mention tasty, they are. Thanks for the info, Linda!

  2. Debbie Eccard says:

    Your mom has made these for me and they are great!

  3. I love breakfast at lunch and dinner time. Of course my selections are usually not as healthy as yours!

  4. Those bagels and combinations sound so delicious! And I love this omelet, it’s so puffy! I will have to try this next time I make eggs for dinner.

    • Thanks, Ruby! I love that the omelet is so puffy too, and it’s sooooo much easier to make than a traditional omelet.

  5. I love the idea of making eggs in the microwave. What a time-saver!!!

  6. My husband would love this – I usually eat breakfast at work, but he eats at home and always wishes he could make eggs. I’m going to attempt this tomorrow! Thank you.

    • This is by far the easiest way to make eggs and it barely takes any time. Let me know how it goes, Sydney!

  7. This sounds like something I need to try. Any fast, easy and one bowl to wash works for me.

  8. Although I love the quickness of this, remember: microwaving kills living enzymes in organic foods. Non organic foods have already been radiated, and the enzymes mostly killed, but if you spend the extra money to buy organic foods, don’t microwave them! Living enzymes are essential for health! So many Heath problems go away by switching to pesticide free organic foods.

    • Thanks for your comment, Kathy! The microwave is an important tool in the kitchen when used properly and on occasion. It is important to eat a wide variety of foods cooked in a variety of ways. This is a healthy breakfast for busy people and is better than reaching for some processed food.

  9. I love these for a super easy and fast breakfast for my teenagers. I use a Pyrex custard dish, spray it with some olive oil spritz, (eases the egg out of the dish, and cleaning!) crack the egg into it, and mix with a fork. I usually stir it after 30 seconds, then add time as needed.

    A crumble of cheese mixed in is good, too…..

    • Stirring it is a good idea to make it more like scrambled eggs. I’ll have to try that. Cheese is always a good addition too. Thanks for stopping by 🙂

  10. how do i make it pop and blow up so it seems to be more food than it actually is?

    • If you whisk it really well it will be more frothy. You could also add more egg whites to make it seem like more food without adding calories. In addition you could add some chopped vegetables, mushrooms or broccoli would be especially nice, but the cooking time may take longer. Hope this helps, Korinna!

  11. LateToTheParty says:

    Microwave eggies! I think this was one of the first items I was trusted to prepare without supervision. I like to do scrambles and omelettes in the micro with leftover veggies and cheese. Easy and filling 🙂

    • Leftover vegetables and cheese are great additions. I love how versatile and easy to make these are. Thanks for visiting 🙂

  12. Everseeker says:

    I love this quick way to get breakfast… Some tips:
    1. Melt a wee bit of butter in the cooking vessel (I use a Pyrex measuring cup) this helps a LOT with cleaning
    2. Wisk in a little milk (like, 1 tablespoon) this helps with the wishing step(milk helps the whites & yolk combine
    3. Cook for 30 seconds, stop and stir…
    4. Cook for 30 seconds, stop and stir…
    5. Repeat til you get to the hyper-expanding phase (you’ll know it)
    6. Turn out onto a few folded paper towels…
    7. Flip onto toast. Top with bacon… Enjoy.


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