Friday, July 19, 2013

2-Minute Microwave Egg Scramble in a Bowl

With M's summer holidays still on in full swing, keeping her creatively occupied has been something of a task. Not that there is any dearth of things that she could do, but getting her excited about most things is a challenge. Cooking, or what she calls cooking, is one of the things that she does like. Her fruit and vegetable salad with orange juice dressing is actually blogworthy! She makes a "crunchy khichdi", which is basically soaking a few fistfuls of raw rice and moong dal, then chopping whatever veggies she can with a butter knife and letting them sit. That is the crunchy part. Then I'm forced to actually turn it to a real khichdi for dinner, whether I want to or not. Needless to say, we've been having pongals and khichdis quite often these past few weeks! Good thing that it works with everybody and happens to be nutrition rich.




This microwave egg scramble is another of the things that she is old enough to prepare by herself. She diligently made notes the first time and followed it through. It is a one-bowl/mug dish. Easy clean-up, easy cook, no fuss kinda thing. And pretty versatile too, like scrambled eggs can be. You could add sautéed vegetables, chopped cooked sausage, bacon bits, salsa and season it up however you like.





Ingredients:

1 egg
1 tbsp milk
1 tbsp shredded cheese (I've used pepper jack)
1 tsp chopped cilantro (optional)
Salt and pepper to taste
Oil for spraying
Optional: sautéed onions and peppers, chopped cooked sausage, salsa, bacon pieces

Method:

Coat a microwaveable ramekin/small bowl with spray oil.
Add egg and mil and beat until frothy.
Add cheese, cilantro and any other additions, salt and pepper and mix well.
Microwave on high for 30 seconds. Remove and stir.
Microwave again for 15 seconds, scramble it up with a fork and eat!

With a coffee mug, you could up this to 2-3 eggs at a time, depending on size and increase the microwave time by another 10-15 seconds more per egg each time.

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