José Andrés’ 2-ingredient microwave omelet is a game-changer for anyone craving a fast, fluffy breakfast without the stovetop fuss. With just eggs and a touch of mayonnaise, you’ll whip up a light and silky omelet in under two minutes—perfect for busy mornings or when you're low on ingredients.
Why Everyone Will Love This Recipe
This recipe is loved for three simple reasons: it’s quick, foolproof, and surprisingly delicious.
- Light and fluffy texture thanks to mayo's emulsifying magic.
- No special skills or pans needed—just your microwave.
- Customizable with cheese, herbs, or veggies if you're feeling fancy.
Whether you’re cooking for yourself, your kids, or a crowd on the fly, this omelet will impress with minimal effort.
What Is the Dish?
The concept of a microwave omelet might raise eyebrows, but chefs like José Andrés and food testers at Allrecipes have shown it's more than a gimmick. This minimalist take on an omelet swaps the stovetop for the microwave, transforming a humble combo of eggs and mayo into something truly luxurious. The result? A fluffy, custard-like texture usually reserved for soufflés—minus the work.
Cooking Tips
- Use full-fat mayonnaise for the best creamy texture.
- Whisk vigorously to fully emulsify the mayo and eggs.
- Microwave-safe bowl matters: opt for a smooth, rounded one for even cooking.
- Avoid overcooking: Start with 45 seconds and add 10-second intervals to prevent rubbery eggs.
- Customize with toppings: Parmesan and chives, like Nicole McLaughlin did, add depth and flair.
Frequently Asked Questions
Can I Use a Different Type of Mayonnaise?
Yes! Avocado oil or olive oil mayo works well. Avoid sweet varieties like Miracle Whip.
How Long Should I Microwave the Omelet?
Start with 45–60 seconds. Microwave strengths vary, so add time in 10-second intervals if needed.
Can I Add Cheese or Vegetables?
Absolutely. Fold in grated cheese or pre-cooked veggies before microwaving—but don’t overload or it may not set evenly.
What Type of Bowl Should I Use?
A microwave-safe ceramic or glass bowl with tall sides helps the omelet puff up without spilling over.
Is It Really Better Than Pan-Fried?
Surprisingly, yes! The texture is smoother and airier. Plus, there's no need for oil or butter.
Can I Make This Ahead?
It's best fresh, but you can prep the egg-mayo mix and refrigerate for up to 24 hours. Stir before microwaving.
How to Store
If you have leftovers, allow the omelet to cool completely. Cover and refrigerate in an airtight container for up to 2 days. Reheat gently in the microwave at 50% power for 20–30 seconds to avoid overcooking.
How to Freeze
This omelet is best fresh, but you can freeze it. Let it cool, then wrap in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month. To reheat, thaw overnight in the fridge and microwave on low power until warmed through.
Ingredients
- 1–2 large eggs
- 1 teaspoon mayonnaise (adjust to taste)
- Salt and black pepper, to taste
- Optional: grated Parmesan, chopped chives, pre-cooked vegetables
Step-by-Step Instructions
- Crack the eggs into a small mixing bowl.
- Add mayonnaise, salt, and pepper.
- Whisk vigorously until smooth and fully blended.
- Pour into a microwave-safe bowl.
- Microwave on high for 45–60 seconds.
- Check for doneness—it should be just set and fluffy.
- Top with cheese or herbs, if using.
- Serve immediately and enjoy your silky microwave omelet!
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