Pepper & Sweetcorn Mug Omelette

📝 Ingredients

• 2 eggs (medium)
• 1 tbsp semi-skimmed milk (15 ml)
• ¼ red pepper (about 40 g)
• 30 g tinned sweetcorn, drained (about 2 tbsp)
• 15 g grated Emmental
• 1 tbsp snipped fresh chives (about 3 g)
• ½ tsp olive oil (to grease the mug)
• 1 slice wholemeal bread (about 50 g)
• Salt, black pepper

🍴 Utensils

• Large microwave-safe mug, at least 350 ml
• Microwave
• Fork
• Chopping board
• Paring knife
• Toaster

📖 Steps

1. Grease the inside of the mug all the way up with the olive oil, using a piece of kitchen paper: this stops the omelette sticking to the sides and makes it easy to eat or turn out.
2. Deseed the pepper and cut it into very small dice, about 5 mm: the smaller they are, the better they cook in time with the eggs. Drain the sweetcorn well and finely snip the chives.
3. Crack the eggs into the mug, add the milk, a pinch of salt and some pepper, then beat with a fork for 30 seconds until the white and yolk are perfectly combined, with no visible strands of white.
4. Add the diced pepper, sweetcorn, chives and two thirds of the Emmental, then stir. The mug should be no more than two thirds full: the omelette puffs up a lot as it cooks and could overflow.
5. Microwave for 1 minute at 800-900 W. Take out the mug (careful, it's hot) and stir with a fork, pulling the set edges into the centre: this is what gives a fluffy, even texture.
6. Sprinkle over the rest of the Emmental and microwave for another 45 seconds to 1 minute, until the omelette is puffed and set, just barely wobbly in the centre. Don't overcook: the egg would turn rubbery.
7. Meanwhile, toast the slice of bread in the toaster. Leave the omelette to rest for 30 seconds while it finishes cooking and sinks slightly, then eat it straight from the mug with the toast.