Scrambled Eggs with Cheese and Herbs (in the Microwave)
by Editorial Staff
The dream of many is a delicious quick breakfast without much effort. Simple yet original scrambled eggs with cheese and herbs, cooked in the microwave – fast, uncomplicated and very nutritious. A great way to start your day!
Cook: 10 mins
Servings: 2
Ingredients
- Eggs – 3 pcs.
- Hard cheese – 20 g
- Fresh dill – 2 branches
- Salt – 1 pinch
Directions
- Prepare the food you need to microwave your eggs.
Rinse and dry the dill.
- Drive eggs into a deep bowl and shake with a fork until smooth.
- Finely chop the dill greens with a knife and send to a bowl of eggs.
- Grate the cheese on a fine grater and also send it to a bowl with eggs and dill.
- Add salt and mix well.
- Pour the egg mass into microwave-safe tins – glass or ceramic, no gilding or metal. I used portioned baking tins, but, if desired, you can use ordinary ceramic tea mugs or cups – as long as they also be without gilding or metal elements.
- Send the tins with the egg mixture to the microwave and cook on medium power for about 1 to 2 minutes. If desired, the tins can be covered with a special plastic microwave cover just in case. I cooked eggs in the “Microwave” mode at 600 watts for 2 minutes. After the microwave signal sounds about the end of cooking, do not open the door, but leave the eggs inside for another 3 minutes – due to the residual temperature inside the oven, the eggs will “reach” and cook completely.
- Then carefully remove the scrambled eggs from the microwave and serve.
- These mouth-watering scrambled eggs with cheese and herbs are best served hot.
Enjoy your meal!
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