Break Room Foodie Friday Western Omelet [VIDEO]

Again, you can make original stuff in your company kitchen without fancy devices or just heating up leftovers.

Watch the whole silly episode on YouTube:

Microwave Western Omelet (prep. time 5 minutes. Serves 1)

2 eggs

2 Tb. canned diced tomato

1 Tb. each diced onion and diced bell pepper

2 Tb. diced ham

3 Tb. shredded Colby-Jack cheese

1 tsp. milk, water or half and half

1 tsp. butter

salt & pepper

Put half of the butter in a bowl with the peppers and onions and microwave about 30 seconds until the vegetables start to soften. Remove the vegetables and liberally grease the bowl with the rest of the butter to keep the omelet from sticking.  In a separate bowl or a plastic zip-top bag, scramble the eggs with the milk or water until incorporated.  Pour the egg into the bowl and add the salt and pepper.  Microwave in 15 to 30 second increments, removing the egg from the microwave each time and pulling the firming egg curds together for even cooking.  When the eggs looking almost firmed throughout, sprinkle the ham, vegetables and cheese on half of the eggs and carefully fold the other half over to make an omelet.  Top with a little more cheese and microwave another 15 to 30 seconds to melt the cheese and finish cooking the egg.

*Alternate (and traditional preparation):  melt butter in a skillet. Soften the vegetables. Scramble the eggs (again pulling the sides in for even cooking). Put the toppings on half the omelet and fold over.  Top with extra cheese and tent with aluminum foil to allow the cheese topping to melt.

Serve with toast and fruit.