Microwave Mug Omelette with Feta Peas and Chives

This microwave mug omelette is a fast, protein-packed meal for tired evenings. Whisk eggs with peas, feta and chives, then cook in short bursts, stirring to keep it tender. Eat from the mug or tip onto toast, and tweak with spinach or chilli.

Course Main Course

Cuisine British, European

Diet Vegetarian

Keyword feta peas, high protein, microwave eggs, mug omelette, quick breakfast

Prep Time 5

Cook Time 15

Servings Servings

Calories 277

Author Kitchen Team @ Spooning and Forking

Ingredients

8 eggs large
4 tbsp milk about 60 ml, dairy or unsweetened soya
160 g frozen peas
120 g feta crumbled
10 g fresh chives finely snipped
½ tsp fine salt
Black pepper
4 tsp olive oil or butter, for greasing the mugs

Optional extras

80 g baby spinach chopped
1 tsp Dijon mustard
1 pinch chilli flakes

US Customary - Metric

Instructions

Prep the mugs

Grease 4 microwave-safe mugs with olive oil or butter, coating the base and sides. This helps the omelette slide out, or at least not glue itself on.

Mix the egg base

In a large bowl, whisk together the eggs, milk, salt and black pepper. Add Dijon mustard and chilli flakes if using, then whisk again.
Stir in peas, most of the feta and most of the chives, saving a little of each for the top.

Fill and microwave in short bursts

Pour the mixture evenly into the mugs, filling each mug no more than two-thirds full. Add a pinch of feta and chives on top.
Microwave one mug at a time on HIGH:
45 seconds, then stir briskly with a fork
30 seconds, stir again
15 to 30 seconds more, until just set with a slight wobble
Repeat for the remaining mugs. Cooking time varies by microwave, and also by mug shape, so treat this like a flexible plan, not a contract.

Rest, then serve

Let each mug stand for 1 minute. The egg finishes setting in the residual heat and stays softer.

Notes

Use large eggs, they give the right volume so each mug feels like a meal. If your eggs are smaller, add one extra egg across the batch and reduce the milk slightly so it stays fluffy rather than watery.

Frozen peas can go in straight from frozen. They heat through quickly and cool the mixture slightly, which helps prevent the eggs overcooking in the first blast. If you’re using spinach, chop it so it doesn’t sit in long strings and hijack every bite.

Nutrition