Omelet in a Cup
- 15 ounce porcelain cup.
- 3 eggs, or 183 grams of "Egg Beaters" product, preferably Southwestern Style with Yolk.
- 3 tablespoons of "Salsa Cruda." which is chunky salsa with almost no liquid. i.e. tomatoes, onion, peppers.
- A sprinkle of bacon bits (preferably store bought) or diced ham.
- Shredded Sharp Cheddar Cheese.
I also wanted to avoid all the oil that restaurants put in their omelets. I used the "Egg Beaters" product to save on cholesterol.
Getting it to come out exactly right is a tricky process. The most important rule with any microwave cooking is to not over cook. I discovered that if I throw all the ingredients into a cup, except the cheese, and microwave the mixture on 10% power for 20 minutes, then I get even cooking and I avoid air pockets that will distort the shape of the omelet . If you see the eggs bulging at all, then you are either overcooking or cooking at too high of a power.
By following this method, the omelet came out perfect, and a whole lot easier to make than a pan fried omelet. How much salsa and meat you add to the mixture is entirely up to your tastes, but I added just enough salsa to make the mixture colorful, and just a sprinkle of bacon bits. The more ingedients you add, the longer the cooking time.
This was really good with ketchup. The result is a bit like scrambled eggs.
I didn't actually add the cheddar cheese, but if I had, then I would have waited until about 3 minutes before it was done cooking, and then added the cheese on top and microwave until the cheese melts. If you add the cheese too early then it will become runny.
My one disappointment is that it wasn't that big of a serving. The "Egg Beaters" product is not very high in calories, and without the extra oil and cheese that restaurants use, it ended up being a low calorie and low carb omelet. This means that if I want it to be more filling then I need to either increase the amount of my ingredients, or make two omelets.
Best Tomato Soup
- 1/2 bag of extra wide egg noodles
- 2 large cans of tomato soup
- 1 large can of diced tomatoes
- 1 large can of tomato sauce
- 1 small can of diced tomatoes with peppers
- 1 small can of sliced (stewed) tomatoes
- Up to a large can of water, which is all that I have room for in a 6 quart crock pot. I would like to experiment with being to add more water so that it is not so thick. I am looking to into buying an 8 quart crock pot online.
The Word's Easiest Chicken Tacos.Fill a large microwave safe dish with taco shells, either normal length or extra long shells. Place a single frozen chicken tender (i.e. Tyson) into each taco shell. For extra long shells put two tenders end to end. Pour a generous amount of taco sauce over each tender. Sprinkle shredded cheddar cheese over each tender.
Microwave for 2 minutes or until the cheese melts.
It is really good.
I have had some good results using thick salsa instead of taco sauce. The kind I buy comes in quart jars and is available at Wal-Mart.