In 4-cup measure, combine butter, onion and green pepper. Cook on high 4 minutes, or until onion is transparent. Add remaining ingredients (except omelets). Cook on high 5 minutes, or until mixture boils.

Prepare classic microwave omelets (per instructions below). Before folding in half, spoon one-fourth of the tomato mixture on each omelet. Fold and serve topped with remaining mixture.


Classic Microwave Omelet
(makes 2 servings)

- 1 Tablespoon butter or margarine
- 4 eggs
- 4 Tablespoons water
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper

Place butter (or margarine) in 9-inch microwave-safe pie plate. Cook on high for 30 second or until melted. Beat remaining ingredients in a bowl; pour into pie plate. Cover with waxed paper. Cook on high 4 to 4 1/2 minutes, stirring once during cooking time. Let stand, covered, 1 to 2 minutes. Fold in half to serve.



Thrift Store Score!

This recipe is from an out-of-print recipe and microwave oven instruction book from 1984 called Kenmore Microwave Cooking. If you can find it, it's pretty fun - especially the chapters Souper Duper Sandwiches, Budget-Wise Meat, Poultry Platters and Home Baked Goodness. Copyright is credited to The Benjamin Company, Inc.


A classic-style Spanish Omelet made completely in the microwave. Includes directions for a classic microwave omelet that you can use with other fillings.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 3082. Submitted 1/3/2012.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From Roger V.

Recipe Rating (out of 5):

I don't have a 9-inch microwave-safe pie plate, so I used 2 shallow cereal bowls. Turned out okay, although to be honest I used salsa instead of your homemade sauce. Not as good as regular omelets, but pretty satisfying.

Comment submitted: 5/2/2013 (#15802)



From Buns O. Steel

I've been making omelets in the microwave oven for years. They're not as good as the ones I make on the stove, but if you're in a hurry and crave an omelet, it's always satisfying if not necessarily gourmet.

Comment submitted: 2/1/2012 (#13506)

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