** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Beat at high speed until soft peaks form. In smaller bowl place the egg yolks, and using same beaters, beat yolks, mayonnaise and 2 tablespoons water.
3. Gently pour yolk mixture over whites and fold in carefully.
4. Melt margarine in 9-inch pie plate and swirl to coat inside.
5. Carefully pour eggs into pie plate. 5. Microwave at medium (half power) for 5 to 7 minutes.
6. Sprinkle the shredded cheese over eggs and microwave at medium for 30 seconds to 1 minute.
7. Sprinkle with chopped chives olives, then quickly run a spatula around sides and bottom of dish.
8. Fold half of omelet over the other half. Slide onto serving plate.
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Dietary Notes:
This recipe is high in Vitamin A with 27% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Cheese allergies.