1-Minute Mayo Microwave Omelet

Makes 1 small omelet / breakfast sandwich eggMade 0 times

BreakfastThe Plant Slant

A fast, no-pan microwave omelet for mornings when you want a small egg patty for toast or breakfast sandwiches.

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Ingredients

1 large egg
1 heaping tsp to 1 tbsp mayonnaise (use less for lighter texture, full tablespoon for richer, fluffier texture)
Pinch of salt
Pinch of black pepper
Optional: a few drops of hot sauce
Optional: shredded cheese, chopped chives, cooked bacon bits, or diced ham

Grease the ramekin. Lightly oil or butter a small microwave-safe ramekin or mug. A wider ramekin gives you a flatter egg that works well for sandwiches.
Mix the egg and mayo. Crack in the egg and add the mayo. Whisk very well with a fork until the mixture looks mostly smooth; a few tiny mayo specks are okay.
Season. Add salt, pepper, and optional hot sauce, then stir again.
Microwave. Microwave uncovered for 40 seconds.
Check doneness. If the center is still loose, microwave in 5–10 second bursts until just set. Most microwaves take 40–60 seconds total.
Rest briefly. Let it sit for 30 seconds so it finishes setting from residual heat.
Serve. Eat as-is, or place on toast, an English muffin, a biscuit, or a breakfast sandwich.

Toast an English muffin, add the mayo omelet, a slice of cheese, hot sauce, and bacon or turkey sausage.

Don’t overcook it: once it looks set but still soft, stop microwaving to avoid a rubbery texture.