Ingredients:

  • 2 large eggs
  • 1 Tbsp whole milk or cream
  • ⅛ tsp salt
  • ⅛ tsp black pepper, freshly ground
  • ½ tsp butter or cooking spray (for greasing)
  • 1 Tbsp finely diced cooked ham or bacon
  • 2 Tbsp shredded mature cheddar cheese
  • 1 tsp finely chopped spring onion (scallion)

Instructions:

  1. Grease the Mug: Lightly coat the inside of your large, microwave-safe mug (minimum 12 oz capacity) with butter or cooking spray. This is vital for easy removal later.
  2. Whisk the Base: In a separate bowl or measuring jug, whisk the two large eggs vigorously with the milk/cream, salt, and pepper. Whisk for a solid 30 seconds until slightly frothy to incorporate air.
  3. Combine Fillings: Pour the egg mixture into the prepared mug. Gently stir in the cooked ham/bacon, half of the shredded cheese, and the spring onion (if using). Ensure the mix is only about two-thirds of the way up the mug.
  4. Initial Cook (The Puff): Place the mug in the microwave. Cook on HIGH for 30 seconds.
  5. The Check and Stir: Carefully remove the mug (it will be hot). Use a fork to gently stir the mixture, bringing the wet uncooked egg from the middle to the outside. Return the mug to the microwave and cook on HIGH for another 30 seconds.
  6. The Finish: Check the egg. If it is still very wet in the centre, cook in further 15-second bursts until almost completely set but still slightly moist on top. Do not overcook.
  7. Add Final Cheese: Top the mug with the remaining shredded cheese. Cook for a final 10–15 seconds, just long enough for the cheese to melt beautifully.
  8. Rest is Best: Remove the mug and let it stand on the counter for 60 seconds. Residual heat will finish cooking the omelet, ensuring a tender centre.
  9. Release and Serve: Use a knife or spatula to gently loosen the edges of the Mug Omelet. Serve directly from the mug or invert it onto a plate.