Now that Nick is back in school our mornings can feel a little rushed, but I want to make sure he gets a filling breakfast because his class has the very last lunch time. He gets to school at 8:45, but doesn’t have lunch until 12:40. That’s a long time for a kindergartener to wait for lunch! (They do get a small snack in the morning in the classroom.)
We do a lot of quick but filling breakfasts like instant oatmeal or Greek yogurt, but his favorite is eggs.
This week I started making him some super fast omelets in the microwave. These babies are ready in two minutes flat. Literally. That’s faster than I can toast a Poptart.
How to make an omelet in two minutes:
Crack two eggs into a ceramic, microwave safe bowl. I use these.
Whisk the eggs with a fork and add any ingredients your little heart desires. (If you add meat it should be pre-cooked.) My favorite is spinach and feta, but today I used diced tomatoes, onions, peppers and shredded mozzarella cheese to mine. Nick likes his plain.
Stir and microwave for one minute, then pull the bowl out to check. Sometimes I flip the omelet at this point if it looks like the sides are getting too done. Otherwise, I just swirl the bowl to redistribute the part that is still runny.
Put the bowl back in the microwave for 45 seconds. At this point a plain omelet (just eggs or eggs and cheese) should be done.
If you have extra veggies or meat in there, flip the omelet and microwave it for another 30 seconds.
It will look like this. It tastes good, but it’s not very pretty.
Flip it out onto a plate and fold it in half.