Food & Cooking Recipes Breakfast & Brunch Recipes Scrambled Eggs and Cheese 3.6 (110) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 14, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 1 Scrambling eggs in the microwave means no skillet to clean, and in this single serving, the same dish is used for cooking and eating. Ingredients 2 large eggs 2 tablespoons milk ⅛ teaspoon cayenne pepper ¼ 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. Rate it Print