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Food Network's Ingrid Hoffmann's Best Scrambled Eggs Recipe


The below recipe is my all-time favorite and almost daily go-to breakfast! I whisk an egg and egg whites together in a coffee cup with whatever vegetables I have on hand, then pop it into the microwave for 2 1/2 minutes. I make this so often that I'm sure I could put it together in my sleep.

Zippy Quick Three-Minute Egg Scramble in a Cup (Makes 1 serving)


1 large egg plus 2 egg whites

1/4 cup frozen chopped spinach

1/4 cup roasted red peppers, chopped

Pinch of dry oregano or sprinkle of chopped fresh flat-leaf parsley

Kosher salt

Freshly ground black pepper, to taste

1 tablespoon shredded mozzarella

1 teaspoon freshly grated parmesan


1. In microwave-safe cup, beat the egg and egg whites with the spinach, red peppers and oregano. Season with salt and pepper. Sprinkle mozzarella on top.

2. Place cup in microwave and cook on high, uncovered, for 2 1/2 minutes. As it cooks, the egg mixture will rise above the rim of the cup like a soufflé. (Since microwave ovens vary, check after 2 1/2 minutes to see that the eggs rose properly. If not, return the cup to the microwave for another 20 seconds.) Remove from the microwave and sprinkle with the parmesan. Serve.

TIP: Instead of spinach, stir in some frozen corn kernels with 1/2 teaspoon tapenade, black beans and diced tomato, or a teaspoon of pesto.

Get Hoffmann's Creamy Fruit Salad recipe here

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