Basic Microwave French Omelet
Try this Basic Microwave French Omelet recipe, or contribute your own.
Try this Basic Microwave French Omelet recipe, or contribute your own.
- Carbohydrate 0.22925437499773 g
- Cholesterol 47.9126041585324 mg
- Fat 2.931877288598 g
- Fiber 0.06128125 g
- Protein 1.31914583330117 g
- Saturated Fat 1.53067916472324 g
- Serving Size 1 1 serving (72g)
- Sodium 30.264749978208 mg
- Sugar 0.16797312499773 g
- Trans Fat 0.303368541451849 g
- Calories 32 calories
Step-by-step
- BEAT eggs, water, salt and pepper in small bowl until blended.
- MICROWAVE butter in 9-inch glass pie plate on HIGH until melted, about 15 seconds. TILT plate to coat bottom evenly. POUR egg mixture into hot pie plate. COVER TIGHTLY with plastic wrap, leaving a small vent.
- MICROWAVE on HIGH 1-1/2 to 1-3/4 minutes. Do not stir.
- When top is thickened and no visible liquid egg remains, PLACE filling on one half of the omelet. FOLD omelet in half with turner; SLIDE from pie plate onto serving plate. SERVE immediately.
Traditional French omelets demand constant pan agitation and low heat to prevent browning, yielding a delicate cylindrical roll. This alternative method bypasses the stovetop entirely while still targeting that same tender mouthfeel. Success depends entirely on managing moisture and thermal transfer without overcooking the protein matrices in the yolk and white.
Water added to the beaten eggs generates internal steam during rapid heating. This vapor expands the mixture, creating microscopic pockets of air that keep the curd light rather than rubbery. Whisk the eggs and water thoroughly until completely homogeneous to ensure uniform heat distribution across the surface of the plate.
Container choice dictates the physical outcome. A nine-inch glass pie plate provides a wide enough footprint to spread the thin layer of egg evenly. Melting the butter directly in this vessel first coats the glass, preventing adherence and contributing a rich dairy fat that lubricates the folded exterior.
Microwave power levels must remain on high for precisely 90 to 105 seconds to set the interior without toughening the outer layers. Leaving a small vent in the plastic wrap prevents excessive pressure buildup while trapping enough ambient steam to finish the top. Watch for the visual cue of zero visible liquid before folding the curd over any chosen fillings.
