2 egg
2 tablespoons milk
1/8 teaspoon salt
pinch pepper
2 teaspoons butter
1/8 teaspoon dried tarragon
Servings: 1
1. In a small 1 qt. bowl beat eggs milk, salt and pepper.
2. In a small bowl melt butter in microwave for 15 seconds. Pour egg mixture into a shallow bowl and cover tightly with plastic wrap. Cook at FULL POWER in microwave oven for 45 seconds. With a rubber spatula or fork, move cooked eggs toward center. Cook at FULL POWER covered in microwave for 1 minute.
3. Let stand covered at least 1 1/2 minutes. Loosen egg from dish with a rubber spatula. (If omelet is not cooked enough, return it to oven for an additional 30 seconds.)
2 tablespoons milk
1/8 teaspoon salt
pinch pepper
2 teaspoons butter
1/8 teaspoon dried tarragon
Servings: 1
1. In a small 1 qt. bowl beat eggs milk, salt and pepper.
2. In a small bowl melt butter in microwave for 15 seconds. Pour egg mixture into a shallow bowl and cover tightly with plastic wrap. Cook at FULL POWER in microwave oven for 45 seconds. With a rubber spatula or fork, move cooked eggs toward center. Cook at FULL POWER covered in microwave for 1 minute.
3. Let stand covered at least 1 1/2 minutes. Loosen egg from dish with a rubber spatula. (If omelet is not cooked enough, return it to oven for an additional 30 seconds.)
