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1212
Scrambled Eggs for Two
Makes 2 servings
1 tablespoon unsalted butter,
optional
4 large eggs
1 tablespoon water
kosher salt, to taste
freshly ground pepper to taste
Melt butter (if using) in a 2-cup glass measuring
cup for 20 seconds on high (PL 10). Let cool
one minute. Break eggs into the cup, add water,
and beat to blend with a fork or small whisk.
Microwave, uncovered on high for 1 minute. Stir
vigorously to break up solids into curds.
Microwave, uncovered on high for 30 seconds,
until creamy and firm, but still moist. Stir to
reach preferred consistency, remembering that
eggs will continue to cook even after the micro-
wave has stopped – resist the urge to cook lon-
ger; they will be at a safe temperature at 165°F.
If dryer eggs are preferred, cook an additional
10 to 15 seconds after second stirring. Season
to taste with salt and freshly ground pepper and
serve hot.
Nutritional information per serving
(made without butter):
Calories 149 (62% from fat) • carb. 1g • pro. 12g
• fat 10g • sat. fat 3g • chol. 425mg • sod. 121mg
• calc. 49mg • fiber 0g
Omelet with Zucchini and
Mushrooms
This omelet is an easy supper
on a busy night.
Makes 1 omelet
4 teaspoons unsalted butter,
divided
¼ cup julienned zucchini
(¼-inch cut)
3 1-inch mushrooms, sliced
2 green onions, trimmed and cut
into ¼-inch pieces
1
⁄
8
teaspoon basil or Italian herb
blend
2 large eggs
1
⁄
8
teaspoon kosher salt
pinch freshly ground pepper
2 tablespoons lowfat shredded
Cheddar or Swiss cheese
Place 3 teaspoons of the butter in a 9-inch
glass pie plate and place in the Cuisinart
®
Compact Microwave. Microwave on high (PL
10) for about 10 to 20 seconds. Add zucchini,
mushrooms, green onions, and basil to plate
and toss to coat with butter. Microwave on high
for 5 minutes, stirring the vegetables halfway
through cooking time. Remove and reserve.
Soften the remaining teaspoon of butter in a 5-
or 6-inch microwave-safe soup plate. Spread
butter in bowl of dish. Beat eggs with a whisk
until frothy. Add salt and pepper. Pour into pre-
pared plate. Microwave on high for 45 seconds.
Use a heatproof rubber spatula to move the
partially set edges of the eggs to the center and
turn over. Microwave on high for 35 to 45 sec-
onds – omelet will rise and puff, until just set
and top is creamy. Top with cooked vegetables
and shredded cheese. Microwave on medium-
high (PL 7) for 20 seconds to reheat vegetables
and partially melt cheese. Loosen omelet with
the spatula, folding it over and turning onto
serving plate. Serve hot.
Nutritional information per omelet:
Calories 349 (72% from fat) • carb. 7g • pro. 18g
• fat 28g • sat. fat 13g • chol. 474mg • sod. 369mg
• calc. 168mg • fiber 2g