This quick microwave omelet got me through school

What’s better than a good recipe? When something is that simple, you don’t even need it — like with these tuna patties. Welcome to It’s That Simple, a column where we tell you the dishes and drinks we can make with our eyes closed.

The irony of being a culinary student was that we didn’t cook much for ourselves, especially after spending most of our days in the kitchen preparing all sorts of complicated recipes. When I was in cooking school as an immigrant and on a budget, this microwave omelet was my breakfast and lifeline for busy mornings. Sorry Hot Pocket lovers, but this is better.

When you microwave an egg, the moisture in the egg evaporates quickly, causing it to puff up and create a light and fluffy texture. Yes, the texture of a microwaved omelet is a little different than a stovetop omelette—light and fluffy compared to a little less bounce in the microwave. But that doesn’t detract from its deliciousness. It’s worth the trade-off because cleaning up is such a breeze with minimal dishes. As a busy and bankrupt student I certainly didn’t have time and honestly still don’t have time on busy mornings. The minutes are ticking and it’s either dinnerware or meditation — and I can choose the latter thanks to this omelet. (And if you’re looking for other microwave egg options, try this Gyeranjjim Custard Egg Recipe from Deputy Editor-in-Chief Hana Asbrink).

How to Make a Microwave Masala Omelet:

To make this masala omelette, you can adjust the spices and herbs to your liking. I prefer a combination of cumin, coriander, and fresh green chilies, but you can choose your own adventure and take it in the direction you want. If cumin or chilies are too intense for you first thing in the morning, swap out chives or parsley and a pinch or two of black pepper for a milder heat.

Whisk together 2 eggs, a splash of water or milk, and ½ tsp water. Condiments in a microwave-safe pasta bowl. Then sprinkle 2 tbsp. shredded cheese (such as cheddar or gruyere) if using. Microwave the mixture for 1-2 minutes until eggs are cooked through, stopping every 30 seconds and stirring gently to ensure eggs cook evenly.

Once the eggs are cooked, you can fold the omelette in half and serve on a plate with some fresh herbs, hot sauce, ketchup, or chili chips. The spice universe is your friend here. I’ve made versions topped with all kinds of mango-lime achaars and chutneys that are intense enough to wake me up in the morning. Then I usually slap it on toast to make an egg sandwich and there you go.