Name: Cereal Bowl Vegetable Frittata
Cook time: 2 min
Ingredients: 2 teaspoon olive oil or unsalted butter; 1/2 cup fresh baby spinach or arugula leaves, stemmed and chopped; 1/2 small plum tomato, seeded and diced; 2 to 3 tablespoons shredded or thin strips firm cheese, such as cheddar, Muenster, mozzarella, or provolone; Salt to taste (optional); 2 large or extra-large eggs; 4 tablespoon water, milk, half-and-half, or soy milk

Cereal Bowl Vegetable Frittata

By: Not Your Mother's Microwave Cookbook by Beth Hensperger

For a ridiculously easy breakfast for one, why not make a Cereal Bowl Vegetable Frittata? This vegetable frittata recipe has only 3 easy steps to the perfect breakfast. Your bowl will be overflowing with vegetable goodness from the fresh baby spinach and ripe plum tomatoes. The best part about this recipe is that you don't even have to turn on the stove or the oven. Pop it into your microwave for 2 minutes and dig in.

Notes

Huevos Rancheros for One

Place 1 corn tortilla between 2 pieces of paper towel and microcook on HIGH for 30 seconds to warm. Place on a microwave-safe plate and spread with 3 tablespoons canned refried beans. Microcook on HIGH for 30 seconds to heat. Make the frittata by combining 2 eggs, 2 tablespoons water or milk, 2 tablespoons salsa, and 2 to 3 tablespoons shredded Monterey Jack cheese or Mexican cheese blend in a microwave-safe cereal bowl. Microcook on HIGH as directed in step 2. Slide the frittata out of the bowl onto the tortilla and beans. Drizzle with more salsa and serve immediately.

Serves1

Cooking Time2 min

Cooking MethodMicrowave

Ingredients

2 teaspoons olive oil or unsalted butter
1/2 cup fresh baby spinach or arugula leaves, stemmed and chopped
1/2 small plum tomato, seeded and diced
2 to 3 tablespoons shredded or thin strips firm cheese, such as cheddar, Muenster, mozzarella, or provolone
Salt to taste (optional)
2 large or extra-large eggs
4 tablespoons water, milk, half-and-half, or soy milk

Instructions

Rub the inside of the cereal bowl all over with olive oil. Place the spinach, tomato, and cheese in the bowl, season with salt if you like, and then toss to combine.
In a small bowl, use a fork to lightly beat the eggs and water together. Pour the eggs over the tomatoes and cheese. Do not stir.
Microcook on HIGH, uncovered, for 2 minutes. At the signal, let rest for 15 to 20 seconds in the oven. Be careful not to overcook. The frittata will be puffed and then will drop as it cools. Serve immediately.