New year, new recipe! Scrambled eggs seem so basic don’t they? Who knew there were so many different way’s to scramble an egg? In the waning days of 2017, I learned a new quick and easy method to make light and fluffy scrambled eggs!
Admission time, I rarely eat eggs for breakfast. My preference for breakfast and corresponding appetite mean that I typically grab a breakfast bar or English muffin or half of grapefruit two or three hours after I’ve been up. I’m just not one who wakes up wanting food. I do, however, love breakfast so when I want to treat myself I do breakfast for dinner. Eggs and bacon or sausage muffins or waffles or pancakes, now I’m just making myself hungry. Breakfast for me means many dishes to wash so any steps I can take to enjoy a wonderful dish with little effort is a plus I’m happy to embrace.
Past favorites include making mini frittatas in a silicone muffin pan and keeping them in the freezer or making extra waffles and toasting them when ready to eat. This year I was inspired at a visit to a friend where I learned of Rosa’s microwave scrambled eggs. I’ve embellished the recipe slightly to add cheese and onion and be a bit more of an omelette type of scramble.
Into a microwave dish add two eggs and a bit of lemon juice. Beat up as if you were placing the eggs into a pan. Place in the microwave and cook for 30 seconds. Remove and whisk or beat further and add salt, pepper, and onion. Return to the microwave for an additional 30 seconds. Remove and add cheese beating further and return to the microwave for a final 30 seconds. Adjust the cooking time based on how done you like your eggs. I like mine DONE so the final 30 seconds of cooking time is critical to making my eggs well done.