Zap It! Scrambled Eggs and Cheese
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Everyday Food, July/August 2005
- Prep Time 10 minutes
- Total Time 10 minutes
- Yield Serves 1
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Ingredients
- 2 large eggs
- 2 tablespoons milk
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 scallion, thinly sliced
- 2 tablespoons shredded cheddar cheese
- 1 grape or cherry tomato, quartered lengthwise
Directions
- In a large (10-ounce) microwave-safe custard cup or ramekin, combine eggs, milk, cayenne pepper, and salt. Stir in scallion.
- Microwave (uncovered) on high for 45 seconds; stir with a fork. Continue cooking until eggs are almost set, about 45 seconds more. Remove from microwave.
- With a clean fork, stir in shredded cheddar cheese; cover with a paper (or clean kitchen) towel. Let stand until cheese has melted and eggs are set, about 1 minute. Top with grape or cherry tomato, and serve immediately.
Easy and very little ingredients. Turned out pretty good, I made it for my 1.5 year old, and he likes it. Convenient, I'll keep it to make again when I need to make a quick dish. Thanks :)
This is the only way i'll make scrambled eggs now, it is so much easier, faster and it's deliciously moist and tasty. I don't use the tomatoes.
make sure you adjust the time in microwave based on your microwave. my eggs were VERY overcooked. i did 2 intervals of 45 seconds each, bad idea. i might try this recipe again sometime, no mess is a big plus