Microwave: Mug O'Denver Omelet

Mug O’Denver Omelet

(Adapted from: https://www.thespruceeats.com/denver-omelet-4160677)

Ingredients:

 

A Dab of Olive or Vegetable oil

1-2 Drops Hot sauce

1 Egg

1 Dollop Milk

1 TBspn ham or turkey, diced (or 1 slice lunchmeat, sliced), or imitation bacon bits

1/4 Bell pepper, diced or sliced or 3 TBspns Frozen mixed vegetables, cooked

1 Tspn of Canned mushrooms, drained

1/2 - 1 Tspn Onion flakes or 2 TBspns Onion, diced

2-3 TBspns Pickle juice

1 Tspn Salsa

1 Heaping TBspn Cheese, grated

 

Process:

In a mug, add dab of oil. Swirl oil around to coat bottom and sides.

Add hot sauce.

Add egg.

Add milk, stir and whip ingredients.

Add meat.

Add bell pepper, mushrooms, onion flakes, pickle juice, salsa and cheese.

Stir and mix ingredients thoroughly.

Microwave on high 2-4 minutes to cook off liquids.

 

 
Variation: Use as a toast topping. Spread mayo on toast, add layer of mixture. Refrigerate any leftover mixture.

 

DIY: Easy Creamy Honey Mustard Dip

With guidance from the recipe below, I used an almost empty honey jar and made a creamy honey mustard dip.

 

 

DIY: Easy Creamy Honey Mustard Dip
(Adapted from: https://www.thespruceeats.com/mustard-mayo-dip-3056312)

Ingredients:

3 Heaping TBspns Mayo

1 Tspn yellow mustard

2 Tspns Honey

3 Tspns Dry Parsley flakes

3 Tspns Dry onion flakes

1-2 Drops Hot sauce

A pinch Tarragon powder

Ground black pepper, to taste

1/4 Capful of lime juice concentrate

Options: add Horseradish and / or Worcestershire sauce

Add ingredients into a jar and stir well to thoroughly mix the ingredients.

Refrigerate when not using the dip.